Brinjal and tomato terrine

Recipe from: 9/1/1994 12:00:00 AM

Ingredients 6
Servings 6


  • 2
    large aubergines, sliced thinly into rounds
  • 30
    canola margarine
  • 20
    ground cumin
  • 1
    very ripe tomatoes, peeled, seeded and chopped roughly
  • 150
    sun-dried tomatoes, sliced thinly
  • 1
    bunch basil, chopped


1. Dot brinjal slices with margarine and sprinkle with cumin. Grill on both sides until lightly brown. 2. In an 8 x 25 cm terrine, arrange a layer of brinjal slices. Cover with a layer of chopped tomato and sprinkle with some of the sliced sun-dried tomatoes and basil. 3. Continue the layers until terrine is full, finishing with a layer of brinjal slices. 4. Cover the terrine with plastic film, place a weight on top and refrigerate overnight. Turn out the terrine and cut in slices to serve.

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