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Eggplant terrine with tomato coulis - without starch

Vegetarian Summer Spring Having dinner Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 180 kcal / serving

Instructions

  • 1.   Cut the eggplants in half lengthwise, cut the flesh into a crosshatch pattern, and add half of the olive oil.
  • 2.   Bake them in a hot oven for 25 to 30 minutes. The flesh is cooked when a spoon easily sinks into it and the pulp comes off.
  • 3.   Roast the red peppers in the oven until the skin blackens, then remove the skin. Empty the eggplants of their pulp, chop them with a knife or in a blender, then add
  • 4.   4 eggs and the remaining olive oil, mixing well.
  • 5.   Blend the peppers with the garlic and herbs, then incorporate 2 eggs, the
  • 6.   heavy cream, salt, and pepper.
  • 7.   Grease a terrine dish, alternate a layer of eggplants, a layer of peppers, and
  • 8.   a layer of eggplants.
  • 9.   Bake in a water bath in the oven for 1 hour (180°C). Cool and unmold.
  • 10.   Serve with a tomato coulis prepared with ripe tomatoes, garlic, onion, thyme, and bay leaf.

Ingredients for servings

  • 1 kg of eggplant
  • 500 g of red bell pepper
  • 2 garlic cloves
  • 2 tablespoon of fine herbs
  • 2 tablespoon of sour cream
  • 4 tablespoon of olive oil
  • 6 eggs
  • 1 garlic
  • 1 onion
  • 1 stalk of thyme
  • 1 tomato coulis
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    180 kcal
    9 %
  • Fat
    11,42 g
    16 %
  • of which saturated
    2,72 g
    14 %
  • Carbohydrates
    8,09 g
    3 %
  • of which sugar
    ?
    ?
  • Protein
    6,61 g
    13 %
  • Fibers
    5,74 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.