Vegetable Tian with Caramelised Onion, Garlic and Warm Spices
This is a quietly generous vegetable dish, built in layers rather than haste. Caramelised onions provide sweetness and depth, while eggplant, zucchini and tomato are roasted separately so each keeps its character. A restrained use of cumin, fennel and coriander adds warmth without obscuring the vegetables. Serve hot, with good olive oil and plenty of bread.
Servings 4 people
Equipment
- medium ceramic or earthenware baking dish
Ingredients
- 2 large eggplants
- olive oil
- 4 large onions finely sliced
- Sea salt
- 4 large zucchini
- 4 cloves crushed garlic mashed
- 1½ tsp coriander seeds freshly ground
- 1½ tsp fennel seeds freshly ground
- 1½ tsp cumin seeds freshly ground
- White pepper freshly ground
- 5-6 Tomatoes ripe, thinly sliced
Instructions
Prepare the eggplant
- Preheat the oven to 170°C. Pierce the eggplants several times with a fork, rub the skins lightly with olive oil, and place on an oven tray. Roast until fully collapsed and blackened on the outside, about 35–45 minutes.2 large eggplants
- Transfer the hot eggplants to a plastic bag or covered bowl and allow them to steam while cooling. Once cool enough to handle, peel away and discard the skins. Scoop out the flesh and mash gently with the garlic. Set aside.4 cloves crushed garlic
Caramelise the onions
- Heat a wide pan over low heat with a little olive oil. Add the sliced onions and a small pinch of salt to encourage them to release moisture. Cook slowly, stirring occasionally, for 35–45 minutes, until deeply golden, soft and sweet. Keep the heat low to avoid bitterness. Set aside.4 large onions, Sea salt, olive oil
Soften the zucchini
- Slice the zucchini lengthwise. Place in an oiled, oven-safe covered dish, season lightly with salt, cover, and cook at 170°C for about 20–25 minutes, until just softened but not coloured. Remove and set aside.4 large zucchini
Assemble the tian
- Lightly oil a medium ceramic or earthenware baking dish.olive oil
- Layer in the following order:- Caramelised onions- Softened zucchini- Mashed eggplant -Sliced tomatoes
- Between each layer, season lightly with salt, a small pinch of the ground coriander, fennel and cumin seeds, and a little white pepper.1½ tsp coriander seeds, 1½ tsp fennel seeds, 1½ tsp cumin seeds, White pepper, Sea salt
- Finish with a drizzle of olive oil.olive oil
Bake
- Bake uncovered at 170°C for 35–40 minutes, until the tomatoes are soft and the edges are gently bubbling.
- Rest for 10–15 minutes before serving.
Notes
Serve the tian hot as a main with crusty bread, herbed yoghurt or labneh, and a simple green salad. It also works beautifully as a side dish alongside roast chicken, grilled lamb, or baked fish. Leftovers reheat well and are excellent the following day with grains such as farro or freekeh.
To keep the dish elegant rather than heavy:
- Bloom the ground spices briefly in olive oil with the garlic before adding to the vegetables
- Use a light hand—this should smell warm and inviting, not curry-like
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Finish with:
- a drizzle of fresh olive oil
- flaky salt
- and (if you like) a restrained herb such as thyme, oregano, or parsley rather than something louder like mint or cilantro