A few years ago I had the very good fortune to spend a week in Provence. Provence is everything everyone says it is and more. It is incredibly beautiful and filled with the smell of lavender, good bread, and delicious foods.
Our trip coincided with the summer solstice. We were delighted and surprised to see that the town celebrated the solstice with a street party. There were lights strung across the streets, music, people dancing, having a glass of wine or just out strolling arm in arm. What a way to celebrate the beginning of summer. Outside of the June 21st I delivered my son, Stephen, it was the most memorable summer solstice I have ever experienced.
One of the dishes I had that night was an eggplant tian. When I saw fairy tale eggplants at the farmer’s market on Saturday, it brought back the memory of that night. What follows is my recreation from memory of that beautiful dish.
- 5 heirloom tomatoes sliced very fat
- 1/2 Vidallia Onion sliced very thin
- pint basket of mini eggplant sliced in half
- 1/4 cup of pesto
- 1/4 seasoned olive oil
- 1 teaspoon of togarashi seasoning
- salt and pepper to taste
- parmesan cheese shredded to cover top
- spray a round cassoulette dish with olive oil
- layer sliced tomatoes overlapping
- layer onion
- layer eggplants
- pour olive oil evenly over the vegetables
- dot the top with pesto and seasonings
- Cook covered at 400 for 30 minutes
- Uncover and cook 10 more minutes
- layer the parmesan cheese over the cassoulette and cooking another 10 minutes
Special Note: This makes a delicious side dish or lunch.
Talk soon, ❤️💕 Bernadette
39 responses to “eggplant tian – can you take another eggplant recipe?”
💜 How about a Year; how good would that be 🤔 ?
You are too funny. Thanks for stopping by.
💜 NOT!!! as “Funny” as YOU!!! GirlFriend; so Good Yer, Thank YOU!!! for Sharing
Sounds enchanting Bernie!
It was magical Dorothy.
Beautiful. And what delicious memories!
Thanks for stopping by Mimi.
What a unique and delicious eggplant recipe and sweet memories! Love those baby eggplants…so cute.
Thanks for stopping by, Angie.
As a native from Louisiana living in Luxembourg i can only applaud your post.
Thank you so much.
Great summer dish! This classic combination of eggplants and tomatoes is one of my favorites. 🙂
Right now I am in tomato and eggplant heaven here in South New Jersey. Thanks for stopping by.
New Jersey tomatoes are wonderful! 🙂
[…] eggplant tian – can you take another eggplant recipe? […]
How very nice of you to do this😘
This sounds a delicious dish, but I’ve never heard of togarashi seasoning. It sounds Japanese.
I used to have a residence secondaire in Brittany. In all of France, on the solstice, every town has a music evening. As you say, it’s a great time, and a wonderful tradition. Of course, during the pandemic, it hasn’t happened.
Thanks for stopping by. Yes, togarashi seasoning is a Japanese seasoning with hints of hot pepper and orange and lemon. It doesn’t have any salt. It marries well with vegetables.
I’ve had vegetable tians before but never with eggplant, this sounds wonderful!
It is tasty and easy to make. Have a delicious weekend Jenna.
I make a similar dish but without the pesto. I will be adding that next time!! Thanks. I too love Provence. I took a cooking class there.
Darlene, that cooking class must have been so much fun. Provence has so many wonderful fruits and vegetables. When we were there, I took a class in Marsielle. I am going to do a post about that in the near future.
I tried so many times to make decent eggplant. This sounds like a perfect recipe.
It is delicious and super easy. Thanks for visiting.
I like easy.
I love eggplants cooked in all ways 😋😋 Are simple delicious 😋 Especially when they bring us lovely memories 🥰😉
Ok, ill cook up this one! Eggplant is my favorite and paired with garden tomatoes…I have to get to the market to do this one.
I hope you enjoy it and thanks for stopping by.
Sounds delicious 👌
Sounds delicious and what a great memory!
Laugh out loud – the memory only works good for the distant past, yesterday’s events are a whole other story. Thanks for stopping by.
I am amazed at how you have gone from Eggplant- reluctant to Big Fan! This sounds sooooo delicious! And your stripey eggplants are so beautiful!
To me, this is the kind of dish I think of when someone mentions food from Provence.
Thanks for stopping by Karen.
I love eggplant!
Thanks for stopping by Becky. Have a delicious week.
Thanks for sharing your Provence experience! Talk about being in the right place at the right time! I had never heard of “fairy tale” eggplant, but I can see why the name fits, they are adorable. Your plated picture looks so elegant and delicious!
Terri’ did you get my email about our hoped for visit?b
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