Review: Provencal tian of chickpeas, eggplant, tomatoes and olives
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This page as PDF 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.
This entry was posted
on Thursday, January 17th, 2008 at 8:35 pm and is filed under Main Dishes, Reviews.
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Thanks for sharing all your vegetarain recipes. Always find your comments and suggestions on helpful cookbooks very informative. Keep up the great work.