Sides

Provencal Vegetable Tian

Step 1 of 9

In a strainer, salt the aubergine slices and let them drain for half an hour

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 2 of 9

Meanwhile rub the bottom of your oven dish with a clove of garlic and pour in 2 tablespoons of olive oil

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 3 of 9

In a small bowl, toss the fresh thyme with 2 tablespoons of olive oil and start brushing the courgette and tomato slices

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 4 of 9

Rinse the aubergine slices coarsely and pat dry before brushing them with the olive oil and thyme mix

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 5 of 9

Assemble your Tian by alternating the slices of aubergine, courgette and tomatoes in a slightly lying position and slide a slice of garlic every 4-5 pieces of vegetable. Do this until you cover your entire dish

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 6 of 9

Sprinkle with bay leaves and a few sprigs of thyme. Drizzle olive oil all over it

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 7 of 9

Turn on your oven and select ROAST, set the temperature to 170°C and the cooking time to 50 minutes. Press START / PAUSE to begin preheating

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 8 of 9

Once the unit is preheated, place your dish directly on the rack

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Step 9 of 9

At the end, serve your Tian Provençal with fish or meat

2 small aubergines, washed and cut into 7mm slices
2 tbsp salt
2 medium-sized courgettes, washed and cut into 5mm slices
4-5 plump beef heart type tomatoes, washed and cut into 5mm slices
2 + 2 + 1 tbsp olive oil
Fresh thyme
2 cloves garlic, cut into strips
2-3 bay leaves, cut in 3

Compatible with

Ninja Foodi 8-in-1 Flip Mini Oven

Cooking mode

Utensils

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Step 9

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