Aubergine terrine

Ideas
10 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

4.00 aubergine — sliced into rounds
olive oil — for grilling
20.00 ml cumin — ground
450.00 g ricotta cheese
60.00 ml fresh basil — chopped
sea salt and freshly ground black pepper
500.00 g tomatoes — ripe, peeled, seeded and roughly chopped
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Method:

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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