Tian of Eggplant, Summer Squash, Tomato, Basil & Perilla
Recipe from Susan Kim
This layered vegetable dish reminds me of the ratatouille shown in the food critic’s memory in the movie Ratatouille. It’s definitely a labor of love. With shingled layers, it’s a beautiful dish to present at the dinner table and showcases the beauty of the long summer season. It can also be served at room temperature, so you can make this entire dish a day ahead of time to make your hosting day that much less stressful.
1 hour
4-6
What You'll Need
Ingredients
- 1 pound eggplant, cut crosswise into slices 1/4 inch thick
- 1 pound summer squash, cut crosswise into slices
- 1/4 inch thick
- 1 pound tomatoes, cut crosswise into slices
- 1/4 inch thick
- Kosher salt
- 1 cup olive oil
- 1 bunch of basil, leaves picked and torn
- 1 bunch of perilla leaves, torn
Directions
Step 1
Preheat the oven to 400°F.
Step 2
Season the eggplant, squash, and tomatoes with salt.
Step 3
Oil the Always Pan liberally, with about 1/2 cup of the oil. Begin arranging the vegetables. The idea is to shingle them in layers, like a gratin. The vegetables should be tightly packed in. Drizzle the remaining olive oil on top, then tuck the herbs in between the layers sporadically, reserving some for garnish. Cover the pan with foil.
Step 4
Bake for 20 minutes. Uncover and reduce the oven temperature to 350°F. Continue to bake the tian for another 45 minutes, checking periodically and pressing down with a spatula .
Step 5
Garnish with the remaining basil and perilla leaves.
Susan Kim
Susan Kim is the founder of Doshi, a traveling food pop-up inspired by Korean home cooking. Despite Susan’s classical culinary training (from the likes of Chez Panisse), her approach is untraditional and unfussy, which ultimately results in dishes that will have you redefining what you consider to be authentic.
