Aubergine terrine

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 7
Servings 2


Serving Change
  • 4
    or more, large aubergines, sliced thinly into rounds
  • olive oil for grilling
  • 20
    ground cumin
  • 450
    ricotta cheese
  • 60
    fresh basil, chopped
  • salt and freshly ground black pepper
  • 500
    ripe tomatoes, peeled, seeded and roughly chopped


1. Preheat grill. Brush aubergine slices with olive oil and sprinkle with cumin. Grill the aubergine slices on both sides until lightly browned. 2. Line a 8 cm x 25 cm loaf pan with a layer of aubergines, each slice overlapping slightly. 3. Flavour the ricotta cheese with basil and seasonings. Divide mixture in two and spoon one half into loaf pan. Top with a thick layer of chopped tomatoes, then a layer of aubergines. Season well between each layer. Continue the layers until the loaf pan is full, finishing with a layer of aubergine. Cover the terrine with clingfilm, and place in fridge overnight. TO SERVE: Turn out the terrine and cut into slices, serve with red pepper sauce and garnish with sprigs of fresh thyme.

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