{"id":730,"date":"2025-05-16T12:22:04","date_gmt":"2025-05-16T10:22:04","guid":{"rendered":"https:\/\/lesrecettesdemamoune.fr\/?p=730"},"modified":"2025-05-16T18:27:01","modified_gmt":"2025-05-16T16:27:01","slug":"tian-dagneau-aux-aubergines","status":"publish","type":"post","link":"https:\/\/lesrecettesdemamoune.fr\/index.php\/2025\/05\/16\/tian-dagneau-aux-aubergines\/","title":{"rendered":"Tian d’agneau aux aubergines"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Tian d’agneau aux aubergines<\/h2>\n
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Servings: <\/span>8<\/span> personnes<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> gigot d’agneau d\u00e9soss\u00e9<\/span> Garder les os<\/span><\/li>
  • 7<\/span> aubergines longues et fermes<\/span><\/li>
  • 6<\/span> tomates<\/span><\/li>
  • 2<\/span> oignons<\/span><\/li>
  • 2<\/span> gousses<\/span> ail<\/span><\/li>
  • 1<\/span> bouquet estragon<\/span><\/li>
  • 1<\/span> bouquet basilic<\/span><\/li>
  • 1<\/span> bouquet thym frais<\/span><\/li>
  • 25<\/span> cl<\/span> concass\u00e9 de tomates bien relev\u00e9<\/span><\/li>
  • 1<\/span> petite bo\u00eete tomate<\/span><\/li>
  • 1\/2<\/span> l<\/span> vin blanc sec<\/span><\/li>
  • 1\/2<\/span> l<\/span> eau<\/span><\/li>
  • 80<\/span> g<\/span> beurre<\/span><\/li>
  • Huile d\u2019olive<\/span><\/li>
  • sel<\/span> poivre<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Eplucher et hacher les oignons. Les mettre dans une casserole avec les os du gigot, le concentr\u00e9 de tomates, l’eau, le vin et le thym.<\/div><\/li>
    • Cuire 35 min et r\u00e9duire jusqu’\u00e0 obtention d’un grand bol de liquide.<\/div><\/li>
    • Trancher 4 aubergines dans la longueur de mani\u00e8re \u00e0 obtenir 24 belles tranches. Les poser sur la plaque du four, les imbiber d’huile les passer sous le gril du four en les retournant.<\/div><\/li>
    • Saler et poivrer le gigot. Le parsemer de noisettes de beurre et le faire precuire au four 15 mn \u00e0 250\u00b0 C (th. 8). Le laisser refroidir et le hacher grossi\u00e8rement.<\/div><\/li>
    • Eplucher les tomates et les hacher grossi\u00e8rement.<\/div><\/li>
    • Couper les aubergines restantes en rondelles.<\/div><\/li>
    • Eplucher l’ail. Huiler le moule \u00e0 manquer (diam\u00e8tre 24 cm) et le frotter avec l’ail.<\/div><\/li>
    • Hacher le basilic et l’estragon.<\/div><\/li>
    • Disposer les tranches d’aubergines dor\u00e9es en rosace sur le fond et les parois du moule.<\/div><\/li>
    • Couvrir d’une rosace de rondelles de tomates. Saupoudrer de basilic et d’estragon hach\u00e9s puis de hachis d’agneau, de rondelles d’aubergines; \u00e9taler une partie du concass\u00e9.<\/div><\/li>
    • Recommencer la m\u00eame op\u00e9ration.<\/div><\/li>
    • Rabattre les tranches d’aubergines vers le centre et recouvrir de rondelles d’aubergines.<\/div><\/li>
    • Poser un papier d’aluminium sur le dessus du plat et cuire 30 mn au four, au bain-marie, \u00e0 200\u00b0 C (th. 7).<\/div><\/li>
    • Laisser refroidir et tasser.<\/div><\/li>
    • R\u00e9chauffer et laisser r\u00e9duire le fond d’agneau, lui incorporer au fouet 60 gr de beurre.<\/div><\/li>
    • Faire r\u00e9chauffer le tian 25 mn, au bain-marie. Le d\u00e9mouler, le napper de la sauce, le d\u00e9corer de basilic.<\/div><\/li><\/ul><\/div><\/div>\n
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