Tian de legumes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| TIAN de LEGUMES | ||
| =============== | ||
Directions
Cooking teacher Merla McMenomy broughtback this dish from her culinary tour of southern France this summer. Serve hot or at room temperature.
INGREDIENTS:
¼ c (Plus 2 tb.) Olive Oil 2 lg Onions; thinly sliced 1 ea Whole Head Garlic
4 sm Peppers; roasted; quartered 2 sm Eggplants; peeled; cut crosswise into ¼ inch slices 1 ts Herbes de Provence x Salt x Pepper DIRECTIONS:
1. Preheat oven to 400F. Place 1 tablespoon oil in saucepan and cook onions until golden brown and very sweet, about 45 minutes.
2. Cut head of garlic in half and place cut-side up in a small pan.
Drizzle 1 tablespoon oil over garlic and sprinkle with salt and pepper. Wrap garlic in foil, bake 45 minutes.
3. Spread onion and roasted garlic (squeezed out of its skin) on bottom of an ovenproof dish. Salt and pepper and sprinkle herbs on top. Pour oil over eggplant and peppers, saving a little tobaste dish halfway through cooking. Bake 30 to 40 minutes or until tender.
TIP: Roast red peppers on barbecue or under broiler to blacken skin.
Let sit in a paper bag 10 minutes, then remove skin.
Source: Food 95 Column in the Toronto Sun (30 August, 1995) Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 08-31-95
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