Roasted Eggplant Onion and Tomato Tian

6 servings
1 hr 5 min

Isn’t this the prettiest dish of vegetables that you have ever seen? This Roasted Eggplant Onion and Tomato Tian is a layered medley of eggplant, yellow onions, and plum or Roma tomatoes. It can be prepared ahead (until just before the cheese is added, which makes it a real winner in my book).

I always prefer recipes that allow me to prepare them ahead of the meal because that gives me lots of flexibility in meal planning. In addition, this dish can be served piping hot, warm, or even at room temperature which makes it an elegant choice for a potluck dinner. Leftovers are delicious the next day.

Here’s how I made it:


Roasted Eggplant Onion and Tomato Tian

Ingredients for the Roasted Eggplant Onion and Tomato Tian:

Serves 4

2 Tablespoons of olive oil

-1 small eggplant, trimmed and sliced into 1/4 inch slices

-3/4 tsp kosher salt

-2 small onions, sliced into 1/4 inch rounds

-1 garlic clove, smashed

-2 small plum (Roma) tomatoes, sliced into 1/4 inch rounds

-1/4 cup Parmesan cheese, grated

Here’s a photo of the eggplant browning in the olive oil in the cast-iron skillet. They needed a few more minutes to get golden brown before I flipped them over.
Here are the onions browning in the pan. Try to keep them intact as slices.
Here is the tian right after I applied the cheese and before I put it under the broiler.
Here is the tian ready to eat. See the melted cheese over the lovely roasted tomatoes, onions, and eggplant.

Steps to Make the Roasted Eggplant Onion and Tomato Tian

  1. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the eggplant, sprinkle with 1/4 tsp of salt, and cook until golden brown on both sides, 4-5 minutes, total. Transfer the eggplant to a plate and set it aside.
  3. Pour 2 tsp of olive oil into the skillet and add the onions. (I use this enameled cast iron Le Creuset skillet because it is so easy to cook with as well as to clean. Plus, it’s red, so it matches my kitchen!) Season with 1/4 tsp of salt and cook until just starting to brown about 2 minutes. Slide a spatula under the onions and turn them over (trying to keep the slices intact instead of separating into rings) to brown the other side, for about 2 minutes. (I use a fish spatula as it is more effective at keeping the onion rings together). Transfer to a plate and set aside.
  4. Rub the smashed garlic all over the interior of a 9 1/2 inch deep-dish pie plate. Alternate adding an onion slice, an eggplant, and a tomato slice. Repeat, working your way around the edge of the pan first, and then repeat with a smaller circle in the middle of the pan to create two concentric circles. Sprinkle with the remaining 1/4 tsp of salt a drizzle with the remaining tsp of olive oil.
  5. Cover the baking dish with aluminum foil and bake until the veggies are heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish, and turn the broiler to high. Sprinkle the tomatoes with the Parmesan and broil to melt the cheese, for about two minutes.
  6. Remove from the oven and serve warm or at room temperature.
  7. Enjoy!!


*This recipe, Roasted Eggplant Onion and Tomato Tian

is from Melissa d’Arabian’s book Ten Dollar Dinners which you can buy here.

I just love making this Roasted Eggplant Onion and Tomato Tian and it would go with any fish, chicken, or beef dishes. Also, the trick of rubbing the smashed garlic over the inside of the pie pan is a French trick that allows just a hint of garlic to permeate the whole dish.

Happy Thursday!

XO,

Dr. Julie

Here are a few more posts for you to enjoy:

Deliciously Easy Lemon Bars

Ina Garten’s Lemon Yogurt Cake

Stylish and Relaxing Gifts for Mom 2022

Happy Mother’s Day Grandma: 16 Gifts Grandma Will Love!

Dermatologist Advice for Anti-Aging Products

Shop My Looks on LTK!
Roasted Eggplant Onion and Tomato Tian
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Ingredients

  • Roasted Eggplant Onion and Tomato Tian
  • Ingredients for the Roasted Eggplant Onion and Tomato Tian:
  • Serves 4
  • –2 Tablespoons of olive oil
  • -1 small eggplant, trimmed and sliced into 1/4 inch slices
  • -3/4 tsp kosher salt
  • -2 small onions, sliced into 1/4 inch rounds
  • -1 garlic clove, smashed
  • -2 small plum (Roma) tomatoes, sliced into 1/4 inch rounds
  • -1/4 cup Parmesan cheese, grated
Instructions

Steps to Make the Roasted Eggplant Onion and Tomato Tian
Preheat the oven to 375 degrees F.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the eggplant, sprinkle with 1/4 tsp of salt, and cook until golden brown on both sides, 4-5 minutes, total. Transfer the eggplant to a plate and set it aside.
Pour 2 tsp of olive oil into the skillet and add the onions. (I use this enameled cast iron Le Creuset skillet because it is so easy to cook with as well as to clean. Plus, it’s red, so it matches my kitchen!) Season with 1/4 tsp of salt and cook until just starting to brown about 2 minutes. Slide a spatula under the onions and turn them over (trying to keep the slices intact instead of separating into rings) to brown the other side, for about 2 minutes. (I use a fish spatula as it is more effective at keeping the onion rings together). Transfer to a plate and set aside.
Rub the smashed garlic all over the interior of a 9 1/2 inch deep-dish pie plate. Alternate adding an onion slice, an eggplant, and a tomato slice. Repeat, working your way around the edge of the pan first, and then repeat with a smaller circle in the middle of the pan to create two concentric circles. Sprinkle with the remaining 1/4 tsp of salt a drizzle with the remaining tsp of olive oil.
Cover the baking dish with aluminum foil and bake until the veggies are heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish, and turn the broiler to high. Sprinkle the tomatoes with the Parmesan and broil to melt the cheese, for about two minutes.
Remove from the oven and serve warm or at room temperature.
Enjoy!!
*This recipe, Roasted Eggplant Onion and Tomato Tian
is from Melissa d’Arabian’s book Ten Dollar Dinners which you can buy here.
I just love making this Roasted Eggplant Onion and Tomato Tian and it would go with any fish, chicken, or beef dishes. Also, the trick of rubbing the smashed garlic over the inside of the pie pan is a French trick that allows just a hint of garlic to permeate the whole dish.
Happy Thursday!
XO,
Dr. Julie
Here are a few more posts for you to enjoy:
Deliciously Easy Lemon Bars
Ina Garten’s Lemon Yogurt Cake
Stylish and Relaxing Gifts for Mom 2022
Happy Mother’s Day Grandma: 16 Gifts Grandma Will Love!
Dermatologist Advice for Anti-Aging Products
Julie Marshall
Want more details about this and other recipes? Check out more here!
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