Recipe courtesy of Tracy O'Grady
Save Recipe Print
Total:
53 min
Prep:
25 min
Inactive:
3 min
Cook:
25 min
Yield:
6 to 8 appetizer servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 300 degrees F.

Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.

In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Eggplant and Pepper Tian on Fried Eggplant

Recipe courtesy of Tracy O'Grady

Browse Reviews By Keyword