side dishes
Eggplant & Squash Tian
I mean, how romantic is that? The travel bug has been hitting me hard lately. And even though we’ve only been home for a few weeks, this story has me dreaming about plotting a cooking trip to Provence.
Ingredients
- 1 large eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 4 medium tomatoes
- 3 tablespoons olive oil (plus more for the pan)
- 1 medium onion, thinly sliced
- 2 cloves of garlic, thinly sliced
- 4 eggs
- 1 cup cream
- ¼ cup grated parmesan cheese
- leaves from 2 sprigs fresh basil, chopped
- 2 pinches crushed red pepper flakes
- salt
- freshly ground black pepper
Directions
- Preheat the oven to 350 degrees. Slice the eggplant, zucchini, summer squash, and tomatoes crosswise into ½-inch thick slices. Heat the oil in a large skillet over medium-high heat. In batches, add the eggplant slices and cook, flipping once, until both sides are golden brown, about 5 minutes. Drain on paper towels and sprinkle with salt.
- Oil a large baking dish or tian. Make a pinwheel pattern of the eggplant, zucchini, summer squash and tomato slices, layering in the onions and garlic, until all the vegetables are used.
- Whisk together the eggs, cream, parmesan, basil and red pepper, season with salt and pepper, and pour into the baking dish. Bake the tian until the vegetables are tender, the custard is set, and the top is nicely browned, 45 minutes to 1 hour. Serve right from the baking dish.
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