Eggplant Terrine Recipe
This is really a very tasty and interesting dish: it surprisingly combines tenderness and piquancy. The main character is responsible for tenderness - eggplant-potato terrine, but garlic and mayonnaise give piquancy to the dish.
Servings 4
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
- 2 pieces Eggplant
- 3 pieces Potatoes
- 2 pieces Tomatoes
- 2 cloves Garlic
- 1 tablespoon Sour cream
- 3 tablespoons Mayonnaise
- Vegetable oil
- Salt
Instructions
- Wash the eggplants, cut off the tails. Cut a piece of plate about 1-2 mm thick. 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 preheated frying pan in a small amount of vegetable oil (it takes quite a bit). Eggplants are fried quickly!
- Wash the potatoes, peel and boil in salted water until tender. I cut it into cubes to speed up the process.
- Add 1 tomato, 1 tbsp mayonnaise and 1 tbsp sour cream to the potatoes and add salt. Grind in a blender until smooth. (Those who are against baking with mayonnaise, put mayonnaise instead of sour cream.)
- Cover the rectangular shape with foil and grease with vegetable oil. Put the eggplant and tomato-potato mixture alternately. Both the first and the last layer should be eggplants. After laying out the tomato-potato mixture, it should be well lubricated. Bake in a preheated 200 degree oven for 15-20 minutes.
- While the terrine is cooking, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.
- Cut the tomato into thin slices.
- Cool the finished terrine, then carefully transfer to a dish covered with foil. Brush with garlic-mayonnaise mixture. Put the tomatoes on top.