Brisbane Local Food

Growing local

Tomato–Zucchini - Eggplant Tian


SERVES 6

1 medium eggplant, peeled
Salt
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
1⁄2 cup extra-virgin olive oil
Freshly ground black pepper
2 medium zucchini, sliced diagonally
6 ripe medium tomatoes, sliced
3–4 sprigs fresh herbs, such as thyme, rosemary, basil
or oregano
1⁄2 cup grated parmigiano-reggiano (optional)

1. Cut eggplant in 1" cubes, sprinkle with salt, and place in a colander. Drain for 30 minutes, then pat dry.
2. Cook onions and garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt and pepper, and stir into onion mixture.
3. Preheat oven to 400°. Arrange zucchini and tomatoes in layers over eggplant. Top with herbs, drizzle with remaining oil, season with salt and pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.

Views: 37

Reply to This

Photos

  • Add Photos
  • View All

Videos

  • Add Videos
  • View All

Place your business add here! ($5 per month or $25 for 9 months)

Talk to Andy on 0422 022 961.  You can  Pay on this link

© 2019   Created by Andrew Cumberland.   Powered by

Badges  |  Report an Issue  |  Terms of Service