Tian with summer vegetables

Publiée le 01/07/2016




  • 6 eggplants
  • 6 tomatoes
  • 6 peppers
  • 1 lime
  • 6 garlic cloves
  • 15 grams of fresh ginger
  • salt, pepper
  • 1 tbsp olive oil Tunisia / Spain Vigean
  • 3 tbsp oil coco Vigean
  • 2 tbsp first cold pressed walnut oil Vigean

According to Frédérique Cailloce, VGEAN culinary Advisor

  1. Grill the peppers on a plate in the oven, turning occasionally, until browned skin. Place in a sealed plastic bag until cool. Remove the skin, remove seeds and detail into strips of 1 cm.
  2. Peel the eggplants, cut in lengthwise and brush the front / back with the coconout oil Vigean. Then toast in the oven, turning halfway through cooking.
  3. Peel the tomatoes, cut in 4, add 4 garlic cloves minced, cook gently in a pan for 10 minutes. Add: peppers, eggplant. Finely chop the ginger. Simmer for 30 minutes, covered with olive oil Tunisie/Espagne Vigean.
  4. At the end, add the remaining garlic finely chopped, the juice of 1/2 lemon and 2 tablespoons first cold pressed walnut oil.
  5. Serve hot or cold, at your convenience

Good tasting!

Montlouis sec 2014

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