| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 500 Gramm | tomatoes |
| 4 | Courgettes |
| 2 gross | onions |
| 2 | Aubergines |
| 1 | cloves garlic |
| 3 Esslöffel | olive oil |
| 50 Gramm | parmesan |
| | Salt; peppermill. |
|
1 Preheat the oven (gas mark 6 / 400F / 200 °C). Meanwhile, wash and slice the tomatoes in rings. Rub the courgette skins lightly to clean them, then slice in rings. Peel and cut the onions in thin strips. Wash the aubergines, cut them in rings, without removing the skin.
2 Heat a little oil in a frying pan, and fry the onions.
3 When they are soft and transparent, put them in an ovenproof dish, with the aubergines in a layer on top. Season. Next put in the tomatoes, followed by the courgettes. Season again, pour in the rest of the oil. Sprinkle the Parmesan cheese over the top. Bake for 30 minutes.
The tian is a large square or rectangular ovenproof dish with quite high sides, fromProvence. It is used to prepare all sorts of gratin dishes which are also given the name "tian".
|
|
Anmerkungen zum Rezept:
keine |
