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Print Recipe
 Terrine of Eggplant with Cheese and Tomatoes Recipe
This is my first terrine. It turned out very tasty and juicy! It is done easily and quickly. It can be served to the festive table, as a snack. Your guests will be delighted.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine Yugoslavian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food, Lunch Second Breakfast, Morning Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine Yugoslavian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Grease the pepper with odorless vegetable oil (preferably olive oil), put it in a mold or on a baking sheet.
    Grease the pepper with odorless vegetable oil (preferably olive oil), put it in a mold or on a baking sheet.
  2. Put in a well-heated oven (220 degrees), bake until soft.
    Put in a well-heated oven (220 degrees), bake until soft.
  3. Cut the eggplant into thin slices (lengthwise). Add salt and oil with vegetable oil.
    Cut the eggplant into thin slices (lengthwise). Add salt and oil with vegetable oil.
  4. Fry the eggplants in a dry frying pan. They're kind of baked.
    Fry the eggplants in a dry frying pan. They're kind of baked.
  5. Meanwhile, the peppers were baked.
    Meanwhile, the peppers were baked.
  6. Put the peppers in a bag and leave to cool.
    Put the peppers in a bag and leave to cool.
  7. Then remove the skin from the peppers. If they are well baked, they are very easy to remove.
    Then remove the skin from the peppers. If they are well baked, they are very easy to remove.
  8. Preparing the sauce. In a blender, chop 1/3 of the cheese, some herbs and garlic.
    Preparing the sauce. In a blender, chop 1/3 of the cheese, some herbs and garlic.
  9. Such a mass.
    Such a mass.
  10. Add tomatoes to it. You can remove the skin from them by scalding them with boiling water, but I did not remove it and as it turned out - it does not feel. Grind.
    Add tomatoes to it. You can remove the skin from them by scalding them with boiling water, but I did not remove it and as it turned out - it does not feel. Grind.
  11. Pour the mass into a saucepan, add salt (the amount of salt depends on the salinity of the cheese), pepper to taste and a little vegetable oil. Put it all on the fire and heat it up a little (the cheese should melt slightly).
    Pour the mass into a saucepan, add salt (the amount of salt depends on the salinity of the cheese), pepper to taste and a little vegetable oil. Put it all on the fire and heat it up a little (the cheese should melt slightly).
  12. Cover the form with foil (since I had a plastic container, since there will be no more heat treatment), so that the edges of the foil hang down so that it is enough to cover the top of the finished terrine. Brush with vegetable oil.
    Cover the form with foil (since I had a plastic container, since there will be no more heat treatment), so that the edges of the foil hang down so that it is enough to cover the top of the finished terrine. Brush with vegetable oil.
  13. Cut the remaining cheese into thin slices.
    Cut the remaining cheese into thin slices.
  14. Collect the terrine. The first layer is eggplant.
    Collect the terrine. The first layer is eggplant.
  15. Next, the sauce and some greens, which must be pre-sliced.
    Next, the sauce and some greens, which must be pre-sliced.
  16. The next cheese.
    The next cheese.
  17. And slices of pepper. I didn't cut it, I just tore it with my own hands.
    And slices of pepper. I didn't cut it, I just tore it with my own hands.
  18. The next layer is eggplant again. Then repeat until you run out of food.
    The next layer is eggplant again. Then repeat until you run out of food.
  19. Cover everything with foil and distribute it well with your hands. You can put it under the yoke, but I didn't find a suitable one, so I had to use force. Refrigerate for at least 3 hours, a maximum of 24 hours. When the terrine is infused in the refrigerator, open the foil and put the contents on a dish. If everything is done correctly, it will not fall apart.
    Cover everything with foil and distribute it well with your hands. You can put it under the yoke, but I didn't find a suitable one, so I had to use force. Refrigerate for at least 3 hours, a maximum of 24 hours. When the terrine is infused in the refrigerator, open the foil and put the contents on a dish. If everything is done correctly, it will not fall apart.
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