Tian of vegetables with camel milk

Camel milk vegetable tian


  • 1 mandolin
  • 1 Cutting board
  • 1 Slicer
  • 1 Gratin dish
  • 1 frying pan
  • 3-4 Pieces Eggplant (400g total)
  • 4-5 Pieces Zucchini (400g total)
  • 6-7 Pieces Tomatoes (500g total)
  • 2 Pieces Onions
  • 2 Pieces Garlic
  • 15 Cl. Extra Virgin Olive Oil
  • 10 g. Herbes de Provence (thyme rosemary savory)
  • 1 Piece Bay leaf
  • 10 g. Camel milk powder
  • 2-3 Pinches Salt and freshly ground pepper
  1. Wash the vegetables

  2. Cut the eggplants, zucchini and tomatoes with the mandolin (identical setting)

    Reserve each vegetable in a different container

  3. Slice the onion and set aside

  4. Mash, chop the garlic then set aside

  5. Put the chopped garlic, 10 cl of olive oil, the Provence herbs and the bay leaf in a bowl then set aside

  6. Put in a pan and over high heat 5 cl of olive oil, brown them and remove from the heat

  7. Put the onions in the gratin dish

  8. Add a slice of eggplant, a slice of zucchini then a slice of tomato and continue until To fill the dish.

  9. Add the olive oil mixed with the herbs of Provence on the vegetables and put in the oven at 180 ° C for 1h

  10. Remove the dish from the oven and sprinkle with powdered camel milk

  11. Sal pepper and pepper



Main course

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