Potato Eggplant Tian

Potato Eggplant Tian

                                                     Potato Eggplant Tian.

Potato Eggplant TianMy Potato Eggplant Tian is a perfect accompaniment to your holiday roast, turkey or ham; it is also a delicious and nutritious vegetarian main entrée for the holiday table or really anytime of year! A tian is simply a baked vegetable casserole using whatever is in season along with thinly sliced potatoes and onions; in this version, I have used eggplant, turnips and a few slices of tomatoes. I use a combination of extra virgin olive oil and ghee(clarified unsalted butter) to moisten the vegetables, dried rosemary and thyme and a sprinkling of pecorino Romano or parmesan for the top! You can omit the cheese to make it a vegan dish. My Potato Eggplant Tian is so simple to make! Enjoy this dish this holiday or anytime you want a savory vegetable casserole!

6 organic golden potatoes, unpeeled, thinly sliced

1/2 organic eggplant, sliced thin or 1 small eggplant, thinly sliced

3 organic turnips, sliced thin

1 organic onion, peeled and sliced thin

2 organic firm tomatoes, sliced medium

1/2 cup extra virgin olive oil

1/4 cup ghee or unsalted butter, cut in small chunks

1 teaspoon dried thyme leaves

1 teaspoon dried rosemary leaves

Generous himalayan salt

Genius ground pepper, I like frontier veggie pepper

Shredded parmesan or pecorino Romano cheese for top(optional)

Preheat oven to 375 degrees Fahrenheit 

Use a round or oval baking dish

Sprinkle a bit of olive oil and a bit of dried rosemary in the bottom of dish 

Arrange the sliced vegetables upright, alternating them with intermittent tomato slices all around. Continue in a circular fashion until the center of the dish is filled with the vegetables.

Dredge the vegetables with olive oil and generously season with salt pepper and the dried herbs

Top the dish evenly with the ghee or butter

Sprinkle with the cheese if using

Cover the dish with foil and bake for 1 hour and 30 minutes until the vegetables are fork tender

Raise oven temperature to 425 degrees Fahrenheit

Remove the foil and bake uncovered for another 30 minutes until the top is brown and bubbly

Remove from oven and let rest

Enjoy my Potato Eggplant Tian as a stand alone vegetarian entrée or as a side to your holiday meal or any meal!

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