Eggplant Terrine
Description
A tasty appetizer for any gathering. A light and original eggplant appetizer with the unusual name Terrine. A colorful and delicious dish that catches the eye. Making the terrine will take some time, but trust me, it's worth it. This dish, infused with vegetable juices, delivers an unforgettable taste and aroma. I want to share the recipe with you,
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Wash the parsley well. Blanch with boiling water, then immediately plunge into cold water. Finely chop.
- 3
Step 3
Place the bell peppers on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for 10 minutes.
- 4
Step 4
Slice the eggplants into thin slices.
- 5
Step 5
Lightly salt each eggplant and brush both sides with oil using a pastry brush.
- 6
Step 6
In a preheated skillet, fry the eggplants on both sides.
- 7
Step 7
Remove the baked peppers from the oven.
- 8
Step 8
Wrap each pepper in foil and leave for 10 minutes.
- 9
Step 9
Fry the eggplants.
- 10
Step 10
Line the terrine mold with plastic wrap.
- 11
Step 11
Line the bottom with the roasted eggplant, placing the slices close together so the edges hang over the sides of the pan.
- 12
Step 12
Unwrap the peppers from the foil, peel off the skin, and cut into quarters.
- 13
Step 13
Place a layer of sweet pepper on the eggplants.
- 14
Step 14
Then a layer of finely chopped parsley.
- 15
Step 15
Next, pieces of sliced cheese.
- 16
Step 16
Then repeat the layers. Arrange a layer of eggplant and a layer of sweet pepper.
- 17
Step 17
Place the finely chopped garlic on the pepper.
- 18
Step 18
Then add a layer of cheese and cover the terrine with eggplants.
- 19
Step 19
Cover with plastic wrap. Place a weight on top. Refrigerate for 8–10 hours.
- 20
Step 20
Remove the weight and drain the liquid that has formed.
- 21
Step 21
Carefully remove the terrine from the mold, remove the plastic wrap. Place on a serving dish.
- 22
Step 22
Cut into portion-sized pieces.
- 23
Step 23
Terrine is ready.