Pure improvisation! I often cook vegetable terrines, but since I like serving portions, I decided to cook tiddley Terrines. Add cucumbers to the usual composition. And who said that adults don't like a fun, cool feed? The husband had fun from the heart. And it's very tasty, I'll tell you! Cooking?
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
- 1 piece Eggplant
- 1 piece Bulgarian pepper
- 200 gram Curd cheese
- 1 clove Garlic
- 2 tablespoons Vegetable oil
- 7 pieces Pickled cucumber
- 1 pinch Greens fresh or dried
- Salt
- Black pepper
Ingredients
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Instructions
- Cut the eggplant into thin slices.
- Fry eggplant slices in vegetable oil, then put on a paper towel to absorb excess oil.
- Bake the pepper in the oven or on the burner until black marks appear.
- Put the pepper in a bag for 10 minutes, then remove the skin.
- Pepper is cut into strips, eggplant is also better cut in half along the length.
- For the filling, add a crushed garlic clove to the curd cheese (soft cheese), season with salt and ground black pepper, add any chopped dry or fresh herbs. To interfere.
- In teacups (a small bowl), lay the eggplant slices overlap, so that the ends hang down.
- Put some cottage cheese filling.
- Then add the bell pepper.
- Lay out the remaining filling.
- Wrap the edges of the eggplant slices.
- Flip onto serving plates.
- Pickled cucumbers can be cut for filling. But! You can also cut it into thin circles.
- And lay the tiles on top of the terrines.
- Well, then decorate at will and mood. But the mood was good, as can be seen in the photo! And bon appetit!!!
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