Tian Provençal (Baked Aubergine, Courgette and Tomato)
Why this recipe works
- Simple layered flavour: Garlic, thyme and olive oil season the vegetables gently without overpowering their natural sweetness.
- Tender, savoury vegetables: Slow baking gives the aubergine, courgette and tomato time to soften fully while the exposed edges caramelise.
- Easy to serve: It works as a vegetable main with crusty bread or as a side dish for fish, chicken or other simple mains.
Get the most out of this recipe
Ingredient notes
- Choose firm vegetables: Ripe but firm tomatoes hold their shape better, while aubergines and courgettes of similar width make the rows neater and more evenly cooked.
- Slice evenly: Aim for even rounds so the vegetables roast at the same pace and settle into a tender, cohesive bake.
- Use fresh herbs if possible: Fresh thyme suits the light Provençal style of the dish, though rosemary gives a more robust, resinous flavour.
Texture tips
- Bake until fully soft: The dish is ready when the vegetables are tender all the way through, not just browned on top.
- Keep the layers upright: Arranging the slices tightly helps them cook down together while allowing some moisture to evaporate.
- Let the edges caramelise: The final minutes of baking deepen the flavour by lightly browning the exposed vegetable edges.
Authenticity notes
- Provençal style: Tian is closely associated with southern French cooking, where olive oil, garlic, herbs and summer vegetables are used simply and generously.
- Rustic rather than fussy: The layered presentation is distinctive, but the dish should still feel relaxed, vegetable-led and homely.
Make-ahead tips
- Assemble ahead: The vegetables can be sliced and arranged in the dish ahead of baking; add seasoning and oil just before it goes into the oven.
- Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot. The vegetables will be softer after chilling.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Drizzle 1 tbsp of the olive oil over the base of a baking dish, then rub it around with 1 peeled garlic clove to lightly perfume the dish.
- Slice the aubergine, courgette and tomatoes into even rounds, about 5 mm thick. Thinly slice the remaining garlic clove.
- Arrange the vegetables upright in the dish, alternating aubergine, courgette and tomato in tight rows. Tuck the sliced garlic and thyme sprigs between the layers, then season evenly with the fine sea salt and black pepper.
- Drizzle over the remaining 2 tbsp olive oil. Bake for 40 minutes, then continue baking for 5 to 10 minutes until the vegetables are tender and the edges are lightly caramelised.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For neater layers, choose vegetables with similar diameters and slice them as evenly as you can.
- If the top starts to brown too quickly before the vegetables are tender, loosely cover the dish and continue baking until soft.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more robust, piney flavour.
- Replace Olive oil with Virgin olive oil for a fruitier finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; the vegetables will soften further. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: French
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