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Tian Descalivada (Escalivada Provençal Style)
The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.
main dish
vegetarian
oven
side
vegetable
Ingredients
Servings:
4

Ingredients

  • red pepper
  • eggplant
  • zucchini
  • carrot
  • ripe tomato
  • onion
  • or others
  • oil, salt and pepper
  • Tarragon
Step-by-step Guide

A Tian or an Earthenware Casserole

  • Clean all the vegetables thoroughly under running water to remove any impurities or clinging soil.
  • Eggplants: Slice the eggplants into rounds approximately 1 cm thick. Generously sprinkle them with coarse salt in a bowl and let them rest for 30 minutes to release excess water. After this time, rinse them under a stream of cold water and place them in a colander to dry well.
  • Peppers: Cut the peppers into slices. If you wish to peel them, pass them through the flame of a blowtorch until the skin is slightly charred. Then, place them inside an airtight plastic bag for 30 minutes to help the skin come off easily. Afterwards, peel them and cut them into 1 cm thick slices.
  • Remaining vegetables: Slice the remaining vegetables, such as zucchini, also into 1 cm thick rounds, ensuring they are similar in size to promote even cooking.
  • Ripe tomatoes: To prevent the tomatoes from releasing too much water during cooking, blanch them in boiling water for 1 minute. Once blanched, remove the skin and seeds. Chop the flesh and spread it evenly at the bottom of the pot before beginning to layer it with the other vegetables.
  • Grease the walls and bottom of the casserole dish with a thin layer of olive oil to prevent the vegetables from sticking during cooking.
  • Distribute the chopped tomato on the bottom of the casserole dish in an even layer, covering the entire surface.
  • Arrange the slices of the different vegetables alternately in the casserole dish, creating an eye-catching and colorful pattern. Ensure they are pressed firmly against each other to maintain their shape during cooking.
  • It is advisable to place all the eggplant slices together in one layer, and then alternate with a slice of bell pepper, followed by a slice of zucchini, and so on, until the casserole is filled.
  • Season with salt and pepper to taste and drizzle a generous splash of olive oil over the vegetables.
  • Cover the casserole dish with aluminum foil, ensuring it is well sealed to retain moisture.
  • Bake at 180ºC for 75 minutes, making sure the oven is preheated before starting.
  • At 30 minutes of cooking, remove the aluminum foil and use a spatula to lightly press down the vegetables to ensure they are well compacted. Leave the casserole uncovered to continue cooking.
  • Continue baking for the remaining 45 minutes, allowing the vegetables to brown and their flavors to intensify.
  • This dish can be served warm or cold and keeps well overnight, allowing you to prepare it in advance.
Recommendations & Tricks
  • Ensure all vegetables are at room temperature before starting to cook so they cook evenly.
  • Choose red peppers, eggplants, zucchinis, carrots, and tomatoes of similar size so the slices have a consistent thickness and cook uniformly.
  • Use extra virgin olive oil to dress the vegetables once sliced to enhance the authentic flavor of Provence.
  • Use a tian or an earthenware clay casserole, as these materials retain heat well and ensure even cooking.
  • Wash the vegetables with cold water and dry them thoroughly with paper towels before slicing to avoid excess moisture.
  • For the eggplants, slice them into half-centimeter thick rounds, sprinkle with coarse salt and let them rest for 30 minutes to remove bitterness. Rinse them under cold running water and drain well before cooking.