2020-08-13 / test@t
Tian of autumn vegetables with coconut milk
Tian is a completely laconic, monastic not only in origin, but also in restraint, a brilliant French dish from Provence. The dish gets its name from the shallow, thick-bottomed crock pot in which it is cooked - a key element for the success of the entire event. Tianas are in tune with autumn, so they are best used for autumn vegetables. Tian can be eaten hot or cold, depending on the temperature outside the window and the mood.
- 2 long eggplants, about 8 cm in diameter
- 2 zucchini of the same diameter
- 10 tomatoes of the same diameter
- 5 red onions of the same diameter
- 1 head of garlic
- 1 sprig of rosemary
- 400 ml of coconut milk
- 80 ml extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Preheat oven to 190 ° C. Cut the eggplants, zucchini and tomatoes into 2 cm thick slices. Chop the tomato butts and place them in a tumbler for a hand blender.
Cut the onion into 1 cm thick circles (carefully so that they do not fall apart).
Arrange all prepared vegetables, alternating eggplant-tomato-onion-zucchini in a round baking dish - in rows or in a spiral.
Crush and peel the garlic, add to the blender glass to the tomato scraps. Add chopped rosemary leaves, 1 tsp there. salt and olive oil. Whisk until smooth, pour the vegetables evenly in the pan.
Place the dish in the center of the oven and bake for 20 minutes. Pepper vegetables, pour over coconut milk and return to oven for another 20-25 minutes. - the milk should be absorbed and the vegetables soften. Serve hot or warm tian.