Ingredients
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2 large aubergines, sliced, salted, rinsed & dried well
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2 (400 g) cans chopped tomatoes
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2 large fresh tomatoes, sliced into rings
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1 (500 g) jar passata
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2 -4 peeled & finely chopped garlic cloves, to taste
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50 g of grana padano grated Italian cheese or 50 g parmesan cheese
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3 eggs, beaten
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250 ml creme fraiche or 250 ml sour cream
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fresh basil leaf, & flowers if available
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salt & freshly ground black pepper
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olive oil (to cook the aubergines, about 250 mls)
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1 (400 g) container cottage cheese, strained
Instructions
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian – start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 – 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.