How To Cook Eggplant Terrine With Tomatoes And Mozzarella - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant terrine with tomatoes and mozzarella". Delicious recipe.
Required products :
1 kg of eggplant
1 kg of tomatoes
1 large onion
600 grams of mozzarella (yellow cheese)
100 grams of fresh basil
120 milliliters of olive oil
1 tablespoon pine nuts (or walnuts)
2 cloves garlic
oil
salt and ground black pepper to taste
Preparation :
Grind garlic, basil and pine nuts in a blender.
Pour olive oil and stir.
Cut the aubergines into thin slices and fry them on both sides in hot oil. Remove them on paper to drain off excess fat.
Fry the tomatoes and peel them.
Finely chop the onion and cut the tomatoes into pieces. Stew them together in a little oil, let the liquid evaporate and at the end of cooking season with salt and ground black pepper.
Prepare an elongated rectangular cake tin. Cover the inside with plastic or aluminum foil to cover the walls of the dish and come out of it enough to be able to "close" the dish later.
Arrange a row of aubergines on the bottom and walls, with the pieces on the sides protruding slightly.
Next is a layer of tomatoes and onions.
Pieces of mozzarella or yellow cheese.
Row eggplants and spread with basil sauce.
Repeat the layers until the products are exhausted.
The last row should be of eggplant.
Cover the terrine with foil, the ends of which protrude beyond the container. Place some weight on top and refrigerate for 24 hours.
When removed, place the vegetable temptation on a plate and cut into pieces.
Enjoy your meal!
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes