An easy Mediterranean summer recipe: Le Tian Provençal

Originating from the South of France, in the Provence region - the Tian Provençal is like eating summer! Made from fresh vegetables (perhaps harvested from your garden?), copious amounts of olive oil, a handful of herbs to season, and sharp knives to create the thinnest slices possible, this is an easy, but elegant dish for any occasion! 

Bring the Mediterranean vibes to your kitchen with this beginner-friendly, iconic southern French recipe.

Serves 4 people

Ingredients:

• 2 eggplants
• 4 medium tomatoes
• 4 zucchinis or yellow squash
• 1 yellow onion
• 4 cloves of garlic
• 5 table spoons (give or take) of Olive oil
• ½ teaspoon of dried rosemary
• ½ teaspoon of dried thyme
• ½ teaspoon of dried parsley
• ¼ teaspoon of salt 
• ¼ teaspoon of pepper
• 1-2 bay leaves
• 1 tablespoon of fresh basil

Method:

1. Pre-heat your oven to 350° F

2. Wash all your vegetables.

3. Cut the eggplant into thin, even slices and set in a bowl covered in coarse salt for about 20 minutes (this will take the moisture out of the eggplant, ensuring a crispy final result)

4. Meanwhile, cut the other vegetables into very thin, even slices. Consistency of the slices is key to this recipe!

5. After 20 minutes, rinse the eggplant slices under cold water to remove the salt and dry them thoroughly.

6. Rub a garlic clove on the bottom and sides of your oven-safe dish, and quarter the other 3 cloves. Drop them into the bottom of the dish, and drizzle with olive oil.

7. Place all the vegetable slices in the oven-safe dish, making sure to alternate each vegetable and keeping them as close as possible. Get creative! You can place them in a circle, a spiral or straight columns, depending on the shape of your dish. Note: you can cut the eggplant slices in half or quarters so they are about the same size as the other vegetables.

8. Drizzle the vegetables with a healthy amount of olive oil (3-4 tablespoons).

9. Mix the rosemary, thyme, parsley, salt and pepper together. Sprinkle the herb mix over the top of the vegetables.

10. Tuck the bay leaves between the rows of vegetables (to be removed after cooking, before eating!)

11. Bake for about 1 hour, until the vegetables are cooked through in the middle and crispy on the outside.

12. Add fresh basil on top and serve!

Tips: Don’t be shy on olive oil! Eggplants have a dense texture, so don’t hesitate to add a bit of extra olive oil to them before placing them in the dish to make sure they are saturated enough.

Bon Appétit!