Provençal Tian - Fanned Vegetables from the Oven
Courgette, aubergine and tomato in thin slices, layered like roof tiles in a shallow dish and an hour in the oven. The tian is really the vessel, not the dish - a shallow earthenware form found in every Provençal household.
Why this dish is good for you
183 calories a portion with almost seven grams of fibre: one of the best ratios a hot dish can offer. Long baking makes the tomato's lycopene more available, and the olive oil is what allows it to be absorbed at all.
Ingredients
- Courgette(in five-millimetre slices)500 g
- Tomatoes(ripe and firm, in slices of the same thickness)500 g
- Aubergine(in five-millimetre slices)400 g
- Onion(in fine strips, as the base layer)200 g
- Olive oil40 g
- Garlic15 g
- Salt4 g
- Thyme(fresh, leaves stripped from the stalks)3 g
Method
- 1
Heat the oven to 180 degrees.
- 2
Sweat the onion strips with a third of the olive oil in a pan for 15 minutes until soft and sweet, then spread them in a shallow baking dish.
- 3
Cut courgette, aubergine and tomatoes into slices of equal thickness - the one point where precision matters, or one will be done before the other is tender.
- 4
Stand the slices upright and layer them alternately like roof tiles on the onion bed, packed tightly together.
- 5
Drizzle with the remaining olive oil and scatter over garlic, thyme and salt.
- 6
Bake for 55 to 65 minutes until the liquid has evaporated and the surface has browned. Serve lukewarm - hot, a tian tastes of less than it does after twenty minutes' rest.
🧅 Warum die Scheiben aufrecht stehen
Laid flat in layers, the vegetables steam in their own juice. Stood upright and packed tight, only a narrow edge is exposed for the liquid to evaporate from - so the vegetables braise below and roast on top. The same principle is behind oven-baked ratatouille.
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