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French Tian D Aubergines – Gratin Of

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Ingredients

Adjust Servings:
2 large aubergines, sliced, salted, rinsed & dried well
2 (400 g) cans chopped tomatoes
2 large fresh tomatoes, sliced into rings
1 (500 g) jar passata
2 - 4 peeled & finely chopped garlic cloves, to taste
50 g of grana padano grated italian cheese or 50 g parmesan cheese
1 (400 g) container cottage cheese, strained
3 eggs, beaten
250 ml creme fraiche or 250 ml sour cream
fresh basil leaf, & flowers if available
salt & freshly ground black pepper
olive oil (to cook the aubergines, about 250 mls)

Nutritional information

373
Calories
202 g
Calories From Fat
22.5 g
Total Fat
12.9 g
Saturated Fat
175.3 mg
Cholesterol
702.3 mg
Sodium
29.3 g
Carbs
10.2 g
Dietary Fiber
13.9 g
Sugars
18.4 g
Protein
453g
Serving Size

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French Tian D Aubergines – Gratin Of

Features:
    Cuisine:

    This is excellent-used creme fraiche instead of sour cream-absolutely delicious. I halved the recipe and used 1 eggplant and this will feed four comfortably serving it with a nice green salad. This recipe is a total winner-the glacage or crust is the best-YUMMY!!! THANK-YOU. C'EST SI BONNE!!

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    French Tian D’ Aubergines – Gratin of Aubergines/Eggplant, Serves four people as a main course, or six to eight people as an accompaniment or starter A Tian is a traditional ovenproof terracotta clay dish – usually oval – which is used extensively in the south of France Many dishes are named after this dish in which they are cooked, and this is one of them This wonderful dish with the essence of Summer from the S W of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an Amuse Gueule with aperitifs the literal French translation is a snack to amuse the mouth for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably The bchamel type sauce would be made with Brousse in France strained Cottage cheese is a good alternative A large Aubergine would be about 500g each , This is excellent-used creme fraiche instead of sour cream-absolutely delicious I halved the recipe and used 1 eggplant and this will feed four comfortably serving it with a nice green salad This recipe is a total winner-the glacage or crust is the best-YUMMY!!! THANK-YOU C’EST SI BONNE!!, This is excellent-used creme fraiche instead of sour cream-absolutely delicious I halved the recipe and used 1 eggplant and this will feed four comfortably serving it with a nice green salad This recipe is a total winner-the glacage or crust is the best-YUMMY!!! THANK-YOU C’EST SI BONNE!!


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    Steps

    1
    Done

    Preheat the Oven to 450 F/230 C or Gas Mark 8.

    2
    Done

    Lightly Grease the Tian or an Oven Proof Dish With Olive Oil.

    3
    Done

    Cook the Aubergine Slices in Hot Olive Oil, Turning as Necessary Until They Are Golden Brown on Both Sides & Well Cooked Through. Drain Them Well on Absorbent Paper & Allow to Cool Before Assembling the Tian.

    4
    Done

    Cheese Custard: Beat Together the Cottage Cheese, Grated Italian Cheese, Eggs & Crme Fraiche. Season With Salt & Black Pepper to Taste.

    5
    Done

    Mix the Tinned Tomatoes With the Passata & Add the Grated or Finely Chopped Garlic.

    6
    Done

    Now You Can Start to Assemble the Tian Start With a Little of the Tomato Sauce & Then Some Aubergine Slices; Tear the Basil Leaves Into Small Pieces & Scatter Over With Basil Flowers If Available. Keep Layering the Dish With the Tomato Sauce & Aubergines & Fresh Basil Until All the Ingredients Have Been Used.

    7
    Done

    Pour Over the Cheese Custard & Decorate With the Freshly Sliced Tomatoes. Bake in the Oven For 35 45 Minutes Until Golden Brown & Bubbling. Allow to Cool & Serve in Slices. Delicious With Fresh Green Salad Leaves & Crusty Bread.

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    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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