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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).

Roasted Eggplant Onion and Tomato Tian

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

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, then an eggplant, then 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 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!


Dr. Julie

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