Tian de légumes gratiné from Magrets & Mushrooms: More Country Recipes from South-West France by Jea
A final review of aubergine recipes brings us to a pair of recipes for a tian, which is the name they give in the Midi for an earthenware open dish. The name of the receptacle has given its name to...
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Ingredients
- salt
- pepper
- 4 tomatoes all washed and cut in thin slices
- 2 courgettes) all washed and cut in thin slices
- 1 aubergine all washed and cut in thin slices
- 3 tbsp olive oil
- 300 g Tomme d’Aubrac or Cantal cheese, cut in slices
- 2 onions, peeled and sliced
- 2 sprigs of rosemary
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