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I ran to Trader Joe’s a few days ago to buy some lassi (an East Indian yogurt drink). Sadly, no lassi to be found, but zucchinis were on sale! I bought a package and went back home to find out that my aunt had brought us some zucchinis from her garden. I now have a plethora of zucchinis in my kitchen. I thought about going down the boring, un-scenic, safe route of zucchini bread, but I wanted to try something different.
Something more along the savory route. Zucchini and tomatoes are picked during the same season. So, I decided to take down one of my bucket list foods; the tian!
Veggies sautéd to perfection than layered and baked with more veggies. Drizzled oh so lightly with olive oil and sprinkled admiringly with cheese.
Scoop up some of this lovely medley and place it on bread or a pita chip and you truly have died and gone to vegetable tian heaven…
- 1 medium eggplant, peeled and salt
- 2 medium onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tbsp. olive oil
- 2 medium zucchini, sliced diagonally
- 6 ripe medium tomatoes, sliced
- 3–4 sprigs fresh basil and/or oregano
- Freshly ground black pepper
- ¼-1⁄2 cup grated
parmigiano- reggianoor romano cheese (optional)
- Cut eggplant in 1" cubes. Sprinkle with salt and place in a colander. Wait for 30 minutes and rinse, then pat dry.
- Cook onions and garlic in 2 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2 tbsp of the olive oil until tender and slightly browned about 10 minutes. Season with salt and pepper, and stir into onion mixture.
- Preheat oven to 400°. Arrange zucchini and tomatoes in layers over eggplant. Top with herbs, drizzle with olive oil, season with salt and pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.