Starinska janija iliti zapečeno povrće ali na malo drugačiji način - ne zaliva se pavlakom, mlekom, jajima... Peče se i služi u zemljanom đuveču. Odličan je izbor za lagani letnji ručak od živopisnog svežeg sezonskog povrća. Priprema najjednostavnija moguća!
Papriku očistiti od semenki, iseći na deblje kolutove (oko 1cm). Paradajz takođe iseći na deblje kolutove. Patlidžan nije potrebno ljuštiti, nego samo iseći na kocke ili kolutove, posoliti i ostaviti da stoji bar 2h. Ako su plodovi patlidžana manji, mladi i sveži, samo ih posoliti i odmah upotrebiti, ne treba da stoje.
Na dno zemljane posude sipati 2dl ulja (može i maslinovo), poređati kolutove paprike da se malo preklapaju, posoliti i pobiberiti. Preko paprike poređati kolutove paradajza, posoliti i pobiberiti. Zatim rasporediti posoljeni patlidžan (lagano ga ocediti u ruci). Poređano povrće posuti sa dosta iseckanog svežeg peršunovog lista. Pokriti aluminijumskom folijom i peći na 150-170°C, lagano, 1.5-2h pokriveno folijom i 1h otkriveno. Ne mešati! Janiju poslužiti toplu ili hladnu (na sobnoj temperaturi), uz ovčiji sir.
Ohlađena janija može da se posluži kao prilog uz meso ili predjelo.
Sastojci (prilagoditi potrebama i veličini zemljanog đuveča): 3-4 zelene ili crvene paprike, 3-4 paradajza, 2 plava patlidžana, veza svežeg peršunovog lista, so, biber, ulje, ovčiji sir kao prilog.
Traditional "yaniya" (tomato, eggplant and pepper gratin)
This traditional dish is an unusual gratin, without cream or milk, cooked and served in an earthenware casserole. An excellent choice for a light summer lunch of colorful fresh seasonal vegetables. You hardly need a recipe (just a few tips)!
Cut the peppers (seeds cleaned) and tomatoes into 1cm thick slices. Cut the eggplant (unpeeled) into cubes or slices, season with salt and put in a fridge for at least 2 hours. If you choose small, young and fresh eggplants, just season with salt and use immediately.
Take an earthenware casserole of appropriate size, pour 2dl oil (sunflower or olive), arrange the pepper slices in one layer (to overlap a bit), season with salt and pepper. In a second layer arrange the tomato slices, season with salt and pepper. Then place the salted eggplant and add plenty of chopped fresh parsley leaves. Cover with aluminum foil and bake slowly at 150-170°C, for 1.5-2h. Then uncover and bake for another 1h. Do not toss or stir! Serve hot or chilled (at room temperature), with sheep's milk cheese. Also, it could be a nice side dish, even an appetizer.
Ingredients (depending of the casserole size): 3-4 green or red peppers, 3-4 tomatoes, 2 eggplants, 1 sprig of fresh parsley leaves, salt, pepper, oil, sheep's milk cheese as a side dish.
