Eggplant and Lamb Tian
The Provence Gourmet shares this one-pan, savoury main dish made with local Provencal lamb, eggplant and herbs. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Eggplant and Lamb Tian
Ingredients
- 1,2Kg (2.5 lbs) Lamb Meat (Shoulder, Leg or Saddle) diced
- 6 Medium Eggplants
- 4 White Onions
- 1 lemon
- 3 Garlic Cloves
- 1/2 Bottle Dry White Wine (from Provence)
- 2 Tbsp Tomato paste
- 3 Tbsp Honey
- 2 Tbsp Coriander fresh
- 1-2 Tbsp Thyme dried
- Salt & Pepper to taste
- 2-3 Tbsp olive oil
Instructions
- Preheat your oven at 200C° (395F°)
- Rinsed the eggplants and slice. Brush both sides with olive oil and put in the oven for the slices to brown. Check status regularly.
- Slice thinly the onions and add to it in a warm pan a lemon zest and the crushed garlic.
- Mix while browning for 10 minutes, then add the tomato paste, honey, fresh coriander, thyme, salt and pepper. Cook for an extra 10 minutes and put aside.
- Brown the diced meat in a pan, then add the entire onion mixture and when hot add the wine. Mix and cook for another 10 minutes.
- When ready layer the eggplants in a Tian (traditional terracotta oven dish) below the meat mixture.
- Bake in the oven for 30 minutes at 150C° (290F°). Serve the casserole on its own or with a little rice.
Tried this recipe?Let us know how it was!
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment