Tiellas

Tiellas are traditional oven-baked dishes originating from the Languedoc region of France. They are typically made with layers of vegetables, most commonly eggplant, zucchini, and tomatoes, though other vegetables like peppers and onions can also be included. These vegetables are often thinly sliced and layered in a baking dish, sometimes with a sauce or cheese. The dish is then baked until the vegetables are tender and lightly browned.

The term "tiella" can also refer to a type of earthenware dish used for baking, particularly in the Mediterranean. In some variations of the dish, rice or other grains may be incorporated alongside the vegetables, creating a more substantial meal. Tiellas are known for their simple yet flavorful preparation, highlighting the natural sweetness and textures of the cooked vegetables. They are often served as a side dish or a vegetarian main course. The specific ingredients and preparation methods can vary from family to family and from town to town within the Languedoc region, leading to a diverse range of tiella recipes.