{"id":17420,"date":"2014-08-09T01:08:49","date_gmt":"2014-08-09T01:08:49","guid":{"rendered":""},"modified":"2014-08-09T01:08:49","modified_gmt":"2014-08-09T01:08:49","slug":"Marisa-Sung-s-Onion-Tomato--Eggplant-Tian-Medley","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17420","title":{"rendered":"Marisa Sung’s Onion Tomato & Eggplant Tian Medley"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

1 small eggplant, sliced in 1\/4 thick rounds
\n1\/4 tsp of Himalayan Salt
\n2 tbsp. olive oil, divided
\n2small onions, cut into 1\/4 thick rounds
\n1 clove of garlic, crushed
\n2 small plum tomatoes, sliced in 1\/4 inch thick rounds
\n1\/4 grated parmesan cheese<\/p>\n

Steps:<\/strong>
\n1. Preheat oven to 375 degrees. Sprinkle eggplant slices with salt, cook in 1 tbsp. hot oil in a large skillet over medium-high heat 4 to 5 minutes or until golden brown, turning after 3 minutes. Transfer eggplant to a plate; set aside.
\n2. Sprinkle onions with 1\/4 tsp. salt. Cook in 2 tsp. hot oil in a large skillet over medium-high heat 4 to 5 mins until starting to brown, turning after 2 mins. Transfer onions to a plate, set aside.
\n3. Rub garlic clove over interior of a 91\/2inch deep dish pie plate. Arrange eggplant, onion and tomatoes alternately to form 2 concentric circles Sprinkle with remaining salt, drizzle with the remaining olive oil.
\n4. Bake covered at 375 degrees about 20 mins. or until heated through and tomatoes are soft but still hold their shape. Remove baking dish from oven; uncover. Turn broiler to high.
\n5. Spring with cheese. Broil 2 mins. or until golden and bubbly. Serve warm . Serves 4<\/p>\n