Empty My Fridge
Vegetable Tian
Ingredientes
- Extra virgin olive oil6 colheres de sopa
- Garlic4
- Tomato paste2 colheres de sopa
- Eggplant1
- Zucchini3
- Red onion3
- Tomate5
- Salt2 colheres de chá
- Black pepper½ colher de chá
- Mixed herb1 ½ colher de chá
Modo de preparo
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Toss the eggplant and zucchini slices with 1 teaspoon of salt, place in a colander over a bowl and drain for about 10 minutes.
- Spread 1 tablespoon of olive oil, the tomato paste and half the garlic over the base of a 30cm x 20cm x 5cm ceramic baking dish.
- Shake off excess water from the eggplant and zucchini, return them to a bowl and toss with 1/2 teaspoon of salt.
- Arrange the vegetables upright in the dish, alternating eggplant, zucchini, onion and tomato, packed snugly in about 14 rows.
- Drizzle with the remaining olive oil and sprinkle with the remaining garlic, 1/2 teaspoon of salt, black pepper and herbes de Provence.
- Bake for 40 minutes until the vegetables are soft and lightly browned at the edges.
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