Recipe by Ninja Kitchen
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- 500g aubergines, cut into 7mm slices
- 2 tbsp salt
- 500g courgettes, cut into 5mm slices
- 5 beefsteak tomatoes, cut into 5mm slices
- 6 tbsp olive oil, divided
- Few sprigs of fresh thyme
- 1 tbsp fresh basil leaves, chopped
- 2 garlic cloves, cut into strips
- 3 bay leaves, cut in 3
Utensils
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Step 1
In a strainer, salt the aubergine slices with 2 tablespoons of salt and let them drain for half an hour.
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Step 2
Meanwhile rub the bottom of oven tray with a garlic clove and brush with 1 tablespoon olive oil.
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Step 3
In a small bowl, toss thyme leaves, and basil with olive oil and brush the courgette and tomato slices.
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Step 4
Rinse the aubergine slices and pat dry before brushing them with the herb oil.
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Step 5
Assemble 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 the whole tray is covered. Sprinkle with bay leaves and a few sprigs of thyme. Brush with herb oil.
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Step 6
Install a wire rack on Level 3. Select ROAST, set temperature to 170°C and set time to 40 minutes. Press START / STOP to begin preheating.
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Step 7
When the unit has preheated, place oven tray on wire rack on Level 3 and close oven door to begin cooking. Halfway through cooking, brush vegetables with any remaining oil.
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Step 8
Serve Tian with fish or meat.
