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Mediterranean Aubergine Tian with Feta | Summery Oven Delight
(0)
65 min
Under an hour
Knuspr-Küche
Knusprig überbackener Auberginen-Tian mit sonnengereiften Tomaten, Zwiebeln, frischen Kräutern und würzigem Feta. Ein herrlich aromatisches mediterranes Ofengericht für laue Sommerabende.
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease a round or oval baking dish with 1 tbsp olive oil.
Wash the aubergines and cut them into approx. 5 mm thick slices. Lightly salt and let sit for about 10 minutes, then pat dry with paper towels. Wash the tomatoes as well and cut into 5 mm thin slices. Peel the red onions and cut into fine rings. Finely chop the garlic cloves.
Layering & Baking
Layer the aubergine slices, tomato slices, and onion rings alternately, slightly upright and overlapping like roof tiles, tightly into the prepared baking dish.
Chef's tip
Crispy ciabatta or flatbread pairs well with this to mop up the aromatic vegetable juices from the baking dish.
For a vegan version, the feta can simply be replaced with plant-based shepherd's cheese or supplemented with toasted pine nuts.
35 min
Under an hour
