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Print Recipe
 Eggplant Terrine Recipe
This is truly a very tasty and interesting dish: it surprisingly combines tenderness and piquancy. For tenderness meets the main character-eggplant and potato terrine, but the piquancy give the dish garlic and mayonnaise.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Separate Food Diet, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Ukrainian
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Separate Food Diet, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Ukrainian
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the eggplant, cut off the tails. Cut a length of plate with a thickness of about 1-2 mm. Sprinkle with salt and let stand for 15-20 minutes. Then rinse under running cold water and dry with a paper towel. Fry in a heated pan in a small amount of vegetable oil (it requires a little bit). The eggplant stir-fried fast!
    Wash the eggplant, cut off the tails. Cut a length of plate with a thickness of about 1-2 mm. Sprinkle with salt and let stand for 15-20 minutes. Then rinse under running cold water and dry with a paper towel. Fry in a heated pan in a small amount of vegetable oil (it requires a little bit). The eggplant stir-fried fast!
  2. Wash, peel and boil potatoes in salted water until ready. I diced it to speed things up.
    Wash, peel and boil potatoes in salted water until ready. I diced it to speed things up.
  3. Add 1 tomato, 1 tbsp mayonnaise and 1 tbsp sour cream and salt to the potatoes. Grind in a blender until smooth. (Those who are against baking of mayonnaise, put mayonnaise instead of sour cream.)
    Add 1 tomato, 1 tbsp mayonnaise and 1 tbsp sour cream and salt to the potatoes. Grind in a blender until smooth. (Those who are against baking of mayonnaise, put mayonnaise instead of sour cream.)
  4. The rectangular form to lay a foil and to grease with vegetable oil. Put alternately, the eggplant and the tomato-potato mixture. And the first and last layer should be eggplant. After laying out the tomato-potato mixture, it should be well smeared. Bake in a preheated 200 degree oven for 15-20 minutes.
    The rectangular form to lay a foil and to grease with vegetable oil. Put alternately, the eggplant and the tomato-potato mixture. And the first and last layer should be eggplant. After laying out the tomato-potato mixture, it should be well smeared. Bake in a preheated 200 degree oven for 15-20 minutes.
  5. While terrine is cooking, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.
    While terrine is cooking, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.
  6. Cut the tomato into thin slices.
    Cut the tomato into thin slices.
  7. Ready terrine cool, then gently transfer to the dish with foil. Grease with garlic-mayonnaise mixture. Put top with tomatoes.
    Ready terrine cool, then gently transfer to the dish with foil. Grease with garlic-mayonnaise mixture. Put top with tomatoes.

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