Baked Eggplant Terrine | Mediterranean Flavor
(0)
60 min
Under an hour
Sezamo
O terrină mediteraneană rafinată la cuptor, preparată din straturi de vinete rumenite, cremă fină de brânză de capră, roșii uscate aromate, ouă și busuioc proaspăt. O rețetă elegantă, ideală pentru prânz sau cină.
Ingredients
Preparation method
Preparing the eggplants
Preheat the oven to 200°C and line a large baking sheet with baking paper. Wash the eggplants, trim the ends, and slice them lengthwise into slices about 5 mm thick. Arrange the slices on the baking sheet, drizzle with 2 tablespoons of extra virgin olive oil, season with half of the sea salt, and bake for 15 minutes until tender and lightly golden.
Preparing the filling and assembling the terrine
In a bowl, crumble the goat cheese and mix it with the 2 beaten eggs, peeled and finely minced garlic, remaining sea salt, and ground black pepper. Cut the sun-dried tomatoes into thin strips and finely chop half of the basil leaves, then fold them into the creamy cheese mixture.
Line a loaf pan (approximately 20x10 cm) with baking paper, letting the edges overhang. Line the bottom and sides of the pan with a layer of baked eggplant slices, overlapping them slightly. Pour in one-third of the cheese mixture, add another layer of eggplant, continue alternating layers, and finish with a final layer of eggplant, folding the ends inward.
Chef's tip
For clean slicing and well-defined slices, let the terrine cool completely to room temperature or refrigerate for 1-2 hours; you can then reheat it gently before serving if you wish to serve it warm.
You can also add 20 g of pine nuts, lightly toasted in a dry skillet, to the filling for a lovely crunchy texture.
15 min
Under an hour
