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Eggplant Lamb Tian @ProvenceCook

Eggplant and Lamb Tian

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Dish
Cuisine French
Servings 6 People


  • 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


  • 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.
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