Appetizer “A La terrine” Recipe
Such appetizers on the menu are served to almost every festive table. Everyone loves them. Both men and women like it. Delicate, spicy, slightly spicy. It is convenient that they are prepared before the holiday, by night they only become tastier. They look festive and bright on the table.
Servings Prep Time
8 3minutes
Cook Time
60minutes
Servings Prep Time
8 3minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Cut the eggplant into slices, add salt (1 tsp salt) and leave for half an hour to remove the bitterness.
  2. Then wash the eggplants from salt, dry and fry in olive oil. No frying. Place on paper towels to remove excess oil.
  3. Cut the zucchini into slices.
  4. Fry in olive oil (also do not fry). Place on paper towels to remove excess oil.
  5. Sprinkle the bell pepper with oil and bake in a preheated 200 degree oven. Then put it in a bag. To remove the skin.
  6. Cut into strips.
  7. Mash the feta cheese with a fork, add garlic passed through the press and finely chopped basil leaves. If the cheese is curd, add salt.
  8. Put the vegetables in the mold in layers in any order, smearing each layer with cheese mass.
  9. Top layer of diced tomatoes. Pepper with freshly ground black pepper. Put it in the refrigerator for a few hours. Better for tonight. Enjoy your meal!
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