Description
This is my first terrine. Turned out very tasty and juicy! A recipe from some cooking website.
Ingredients
-
Eggplant
4 piece
-
Cheese
300 g
-
Tomato
3 piece
-
Pepper
5 piece
-
Garlic
3 tooth
-
Vegetable oil
-
Salt
-
Black pepper
-
Greens
0.5 coup
Cooking
Pepper grease with vegetable oil without smell (preferably olive), laid in a form or on a baking sheet.
Put in a well-heated oven (220 degrees), bake until soft.
Eggplant cut into thin slices (lengthwise). Salt and grease with vegetable oil.
Fry the eggplant in a DRY frying pan. They are as it were baked.
Meanwhile, the peppers baked.
Put the peppers in a bag and leave to cool.
Then remove the peppers from the skin. If they are well cooked - it is very easy to remove.
Meanwhile, make the sauce. In a blender, grind 1/3 of the cheese, some herbs and garlic.
Such is the mass.
Add to it tomatoes. You can peel the skin, scalded with boiling water, but I didn't take and as it turned out - she'd never know. Grind.
Mass pour into a saucepan, add salt (amount of salt depends on the saltiness of the cheese) and pepper to taste and a little vegetable oil. Put it in the fire and heated a bit (the cheese should be slightly melted).
Form lay out foil (as I had a plastic container, as heat treatment will be no more), so that the edges of the foil hanging down to her was enough to cover the top of the finished terrine. Grease with vegetable oil.
Cut the remaining cheese into thin slices.
Collect terrine. The first layer of eggplant.
Next, the sauce and some greens, which you need to pre-chop.
Cheese.
And pepper slices. I don't cut, but simply torn by hand.
The next layer again with eggplant. After repeated until the end products.
Covered everything with foil and crush well with your hands. Can be put under the yoke, but I have not found the right one, so I had to use force. Put in the fridge for minimum 3 hours, maximum a day.
When the terrine has rested in the refrigerator, open the foil and turn on the dish contents. If everything is done correctly, it will not collapse.
When serving, cut into pieces. Bon appetit!
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