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 Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. 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!
  2. Wash the potatoes, peel and boil in salted water until tender. I cut it into cubes to speed up the process.
  3. 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.)
  4. 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.
  5. While the terrine is cooking, finely chop the garlic and mix it with 2 tablespoons of mayonnaise.
  6. Cut the tomato into thin slices.
  7. Cool the finished terrine, then carefully transfer to a dish covered with foil. Brush with garlic-mayonnaise mixture. Put the tomatoes on top.
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