For the fish, dip two pieces of skinless flounder in milk (that you didnt use from your morning coffee allowance. You can also use water or lemon juice) Sprinkle generously with indian “Graham Masala” powder (found at most asian stores and often in supermarkets. But the best flavours are the true indian spices) I fill my rice cooker 1/2 way with water, then add the fish to the steaming bowl and turn it on. Cooks perfectly every time. When done, squirt with lemon and add sea salt/pepper per taste. This would also cook up nicely in a pan, but steaming makes it melt in your mouth, so I never fry it.
Grilled eggplant, zucchini and beefsteak tomatoes with a Herb de Provence rub.
Preparation time: 25 minutes
Cooking time: 40 minutes
Herb de Provence Grilling Rub
1/4 cup diced onion (I use use leek or green onion)
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon fresh lavender
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
salt and pepper
1 medium eggplant, sliced into ½-inch thick circles
2 green zucchini, sliced on the bias in ½-inch pieces
1 yellow or red pepper (paprika) cut in half.
1 large beefsteak tomatoes, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup loosely packed fresh basil leaves
salt & pepper
Herb de Provence Grilling RubPurée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.
Preheat barbeque grill to medium high heat.
Grill paprika (yellow pepper) eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish. (Dont add any oil or spices before grilling) Cut the cooked yellow pepper into strips after it is roasted.
Now toss vegetables with Herb de Provence Rub, as well as with minced garlic.
Preheat oven to 190 C / 375 F
Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and paprika strips occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian. (This helps seal in the juices)
Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.
Tian can be served warm, at room temperature or chilled.
Note that you can cut down the olive oil if desired. This makes a big pot… enough for 3-4 meals, so enjoy hot now, then pack for a cold lunch the next day. Because this uses 2 limited foods (eggplant and tomato) you most likely want to share this. (Or layer one side with all veggies and one side with just the zucchini, paprika, & basil so you can have an unrestricted portion to eat guilt free later.