Review: Provencal tian of chickpeas, eggplant, tomatoes and olives

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A tian is like gratin. This was a lovely meal. The recipe is from one of my all-time favorite cookbooks “The Mediterranean Vegan Kitchen” by Donna Klein. These recipes are so tasty and she give lots of interesting background on the recipe and the area from where it came.

I did follow the recipe exactly, making only one slight difference when we served the dish, by offering the possibility of a saffron soy yogurt sauce if one wished.

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Author: Chris Walker. This entry was posted on Thursday, January 17th, 2008 at 8:35 pm. It is filed under Main Dishes, Reviews. You can follow any responses to this entry through the RSS 2.0 feed.

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2 Responses to “Review: Provencal tian of chickpeas, eggplant, tomatoes and olives”

1. Rhonda says:

   January 18, 2012 at 6:42 pm

   Hello,
   I recently read the “taking the path of a vegan lifestyle” article and through a link on that page I came to this wonderful vegalicious site. This recipe looks like something I would like to try but there is no recipe.
   Would you be able to send it to me to try?

   Thank you and I will pass along your site to our vegan group.

   Great stuff,

   Rhonda
2. Chris says:

   January 18, 2012 at 8:24 pm

   Hi Rhonda, Thank you for your comment, and request. Once in a while we do “review” posts.Usually from other blogs but sometimes also from our favorite cook books. I have had this book for years and years. Every recipe in this book is fantastic. There are over 300 vegan recipes from all the areas around the Mediterranean. Not only are the recipes great, but, all of the ingredients can be found no matter where one live in the world. I have often been disappointed buying a cookbook, only to find that many of the ingredients for recipes are only available in the States. This is a really nice recipe, and a great book. I highly recommend it. As it is an older publication now, it is not so expensive to purchase and well worth the money for so many good recipes.