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Recipe : *** Eggplant And Basil Terrine

Eggplant And Basil Terrine
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    1 h
  • Ready in
    1 h 30
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Vegetable recipes
Tags:
basil, Eggplant, terrine

Recipe's Ingredients

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  • soft butter
  • 2 extra-large eggs, beaten
  • fine salt and freshly ground black pepper
  • ½ small onion, peeled, minced
  • 1 sprig fresh thyme
  • 1 sprig fresh flat-leaf parsley
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 400 g eggplant
  • 400 g plum tomatoes, cored, peeled, seeded, finely diced

  • Recipe preparation steps

  • 1
    Preheat oven to 400ºF.
  • 2
    Poke the skin of the eggplant all over with a fork. Place the eggplant on a baking sheet and bake the eggplant until soft, about 45 minutes. Remove from the oven and set aside to cool.
  • 3
    Preheat the oven to 325ºF. Brush a 300-gram ceramic terrine with butter. Set aside.
  • 4
    Peel the skin from the cooked eggplant and discard. Cut the flesh into small cubes. Place the cubes in a mixing bowl along with 125 grams of the tomato, 1 tablespoon minced basil, the parsley, and the eggs. Season with salt and pepper. Pour the mixture into the prepared terrine. Place the terrine in a hot-water bath. Bake until firm, about 1 hour.
  • 5
    When the terrine is done, remove from the oven and the water bath. Set the terrine aside to cool at room temperature.
  • 6
    While the terrine is cooking, heat the oil in a small saucepan over medium heat. Add the onions and a pinch of salt. Cook the onions without browning until soft. Add the remaining tomatoes, the thyme sprig, and the parsley sprig. When the mixture comes to a boil, reduce heat and cook until the tomatoes have broken down and the mixture is dry. Season with salt and pepper. Set aside to cool.
  • 7
    To serve, unmold the terrine and cut into 4 thick slices. Place a slice on each individual serving plates. Place a large dessert-spoon portion of sauce on each slice. Serve at room temperature.
  • Ready !



 

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