Brinjal and tomato terrine

Ideas
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (6)

2.00 aubergine — large, sliced into rounds
30.00 g margarine — canola
20.00 ml cumin — ground
1.00 kg tomatoes — peeled, deseeded and chopped
150.00 g sun-dried tomatoes — thinly sliced
1.00 fresh basil — bunch, chopped
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Method:

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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