Eggplant and Lamb Tian a Traditional Provencal Recipe
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
This one-pan baked dish is a delicious main course with slow-cooked flavours.
Equipment
Ingredients
- 2 1/2 lbs lamb meat (Shoulder, Leg or Saddle) diced
- 6 medium eggplants (aubergine)
- 4 white onions
- 1 lemon
- 3 garlic cloves
- 1/2 bottle dry white wine ideally from Provence
- 2 tbsp tomato paste
- 3 tbsp honey
- 2 tbsp fresh coriander
- 1-2 tbsp dried thyme
- salt and black pepper to taste
- 2-3 tbsp olive oil
Instructions
- Preheat your oven to 200°C (400°F)
- Rinse the eggplants and slice them. Brush both sides with olive oil and put the slices in the oven on a baking sheet for the slices to brown. Check the status regularly.
- Slice the onions thinly and add to a non-stick skillet with the lemon zest, and crushed garlic.
- Stir 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 another skillet. Then add the entire onion mixture, and when hot, add the wine. Stir 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 150°C (300°F). Serve the casserole on its own or with a bit of rice.
Tried this recipe?Let us know how it was!
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