Eggplant and Lamb Tian a Traditional Provencal Recipe
Lamb · Main Course · Provencal Recipes · TasteThe 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!
More Recipes with Lamb from Provence
Slow-Cooked Shoulder of Lamb with Garlic and Rosemary
There is no easier dish for a heartwarming meal among family and friends. You can use a leg of lamb, but the shoulder is juicier because there is a bit more fat. Cooked in a heavy casserole dish (such as a Creuset) that can go in the oven, I like to place the meat simply on a bed of several rosemary sprigs, onion, and garlic for a beautiful dish that serves 4.
Check out this recipe
Grilled Lamb Chops with Parsley and Mint Vinaigrette
This dish is a crowd-pleaser. Start the potatoes in advance and prepare your mise-en-place (chopped herbs), the rest can be done when your guests arrive.
Check out this recipe
Lemon, Garlicky, Rosemary Lamb Shoulder
The lamb shoulder is infused with lemon, garlic, and rosemary before being cooked over hot coals (or a gas BBQ). Enjoy this epaule d'agneau au citron, ail, et romarin from the French Grill cookbook by Susan Herrmann Loomis.
Check out this recipe
Braised Lamb of Sisteron with Orange and Fennel
The combination of fennel and orange gives this lamb an irresistible, warm, zesty flavour. Using lamb from Sisteron, which is some of the best in Provence, adds extra flavour because of how the animals are raised and what they eat while grazing.
Check out this recipeCoteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
Book this ExperienceLegal
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 InformationAffiliate 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 Provence Articles
Roasted Apricot Tart with Almond Crust Recipe from Provence
September 2, 2015
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence: apricots and almonds. As old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the tree is debated, There is evidence …
St Remy Cooking Classes at La Cuisine Provençale
October 2, 2020
After many years in Provence, Jane Satow has realized her dream of combining her two passions – food and culture. Earlier this year, she launched La Cuisine Provençale – a new interactive cooking school in Saint-Rémy-de-Provence. Jane moved to Provence with her young family and built her business around, introducing visitors the best that the …
Holiday Entertaining Menu with Provencal Lamb
December 19, 2016
This holiday menu is not exclusive to the Christmas season; however, the heavier flavours lend themselves to cooler evenings and Rhone Valley red wine blends. This meal combines some real Provencal classics including garlic aioli, local lamb with herbes de Provence, tomatoes, a hint of Pastis and a not too sweet dessert. If you are planning to …
Fall Dinner Menus Inspired by Provencal Flavours
September 24, 2018
As summer segues into fall, I cannot help but hope summer will linger on just a bit longer. It’s not the Pacific Northwest’s impending rainy season or even the imminent cold weather that I fear, it’s just that no other season expresses Provence more succinctly. Fall in Provence Summer is when both my weekly consumption …
No Comment