A classic Provençal dish where colorful vegetables are arranged in harmonious layers over a bed of creamy rice and baked to golden perfection. This generous and vibrant dish reveals all the Mediterranean flavors with tomatoes, zucchini, and eggplant cooked slowly until they become meltingly tender and utterly delicious.
⏱️80 min
📊Medium
👥6 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
250 ground rice
2 pièceseggplant
3 pièceszucchini
4 piècestomatoes
1 pièceonion
3 goussesgarlic
100 ggrated cheese (Gruyère)
5 clolive oil
50 clvegetable broth
1 bouquetfresh thyme
1 cuillère à cafésalt
1 pincéepepper
Instructions
1PREPARE THE VEGETABLES: Wash all vegetables thoroughly under running water. Slice the eggplant into 5mm thick rounds, the zucchini into regular rounds, and the tomatoes into rounds as well, discarding the first and last slices that are too thin. Peel the onion and garlic, then mince them finely. This uniform preparation of thicknesses is essential for even cooking of the tian.
2PREHEAT THE OVEN: Turn on your oven to 190°C (thermostat 6-7) and let it preheat for 10 minutes. In the meantime, prepare a rectangular baking dish by lightly brushing it with olive oil to prevent the vegetables from sticking. A dish approximately 30x20cm is ideal for 6 servings.
3PREPARE THE RICE: Rinse the rice under cold water to remove excess starch until the water runs clear. Sauté the rice in a saucepan with 1 tablespoon of olive oil for 2 minutes, stirring constantly, then pour in the hot vegetable broth. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until the rice is partially cooked (it should be tender but still slightly firm).
4BUILD THE TIAN: Spread the semi-cooked rice at the bottom of the prepared dish, flattening it slightly with the back of a spoon. Distribute the minced onion and garlic over the rice. Then arrange the vegetable slices by alternating eggplant, zucchini, and tomato, overlapping them slightly like roof tiles to create a regular and harmonious pattern. Press down lightly with your hand so the layers adhere well.
5SEASON AND PREPARE FOR COOKING: Sprinkle the grated cheese uniformly over the entire surface of the tian. Drizzle generously with the remaining olive oil (approximately 2 tablespoons). Season with salt and pepper to your preference, strip the fresh thyme leaves directly over the dish. This step ensures perfect browning and the absorption of Provençal flavors into the layers.
6BAKE IN THE OVEN: Place the tian in the oven for 35 to 40 minutes at 190°C. The dish is ready when the cheese is golden, the vegetables are tender and lightly browned at their edges, and the rice is cooked through. You can check doneness by inserting a fork in the center, which should pass easily through the vegetables. Let rest for 5 minutes after removing from the oven to allow the structure to set before serving.