Mediterranean style terrine
The vegetarian terrine recipe that we bring you today is one of the most intense in flavor, and a fabulous option every day of the year. It is made up of layers of tomato sauce, mozzarella and fried aubergine , and it is very easy to prepare: you just have to pre-fry the ingredients in a very basic way, and form it in the ceramic terrine , in which you will finish cooking.
You can serve this aubergine terrine both as a first course, which you can accompany with a green salad or a little rice, or as a fabulous accompaniment to meat or fish.
Whether you serve it as a main dish or as a side dish, it is a delicious recipe. Absolutely.
Ingredients
- 2 garlic cloves
- 6 tablespoons of olive oil
- 400g of pear tomato*
- 4 medium eggplants
- 250 g of buffalo mozzarella
- 40 g grated Parmesan cheese
- Salt
- ground black pepper
*If you prefer and to speed up the preparation, you can directly use 2 cans of 400 g of pear tomatoes, drained.
Preparation
- Preheat the oven to 180ºC.
- If you use natural tomatoes, boil them in a pot for a couple of minutes to remove the peel easily, and drain them.
- Chop the garlic finely, and fry it gently in a pan with three tablespoons of olive oil, for 3-4 minutes. Once it starts to brown, add the drained tomatoes (prepared or canned) and simmer for 8-10 minutes until the sauce reduces and thickens.
- Next, with the help of a vegetable slicer (a slicer) or a mandolin , slice the aubergines lengthwise into 1 cm strips. In a nonstick skillet, heat the remaining olive oil and brown the aubergine strips on both sides. When they are golden, reserve on kitchen paper to absorb the residual oil.
- Then, with a knife, cut the mozzarella into strips half a centimeter thick and prepare all the cooked ingredients to layer them.
- Let's go with the preparation of the terrine. First, cover the bottom of the Le Creuset ceramic terrine well with a couple of strips of aubergine. Sprinkle on a handful of grated Parmesan, then top with shredded mozzarella, and finish with a couple tablespoons of tomato sauce. Repeat the process until you have placed all the ingredients.
- When everything is well placed, cover and put the terrine in the preheated oven for 30 minutes, then remove the lid and bake another 30 minutes.
- Once cooked, take it out of the oven and place it on a cooling rack or a wooden board, and let it cool.
Grades
- It is perfect to serve hot or at room temperature.
- You can serve it accompanied by a salad (if you make it with aromatic herbs, such as chervil, cilantro and tarragon and dressed with some vinaigrette, it will combine deliciously).
- If you serve it hot, it will easily fall apart as it is still very tender. Help yourself with a good shovel or spoon to serve it if that is the case.
Comments
Claudia said:
Hola Rosa, tienes razón! el horno a 190° c, calor arriba y abajo, y la bandeja a media altura del horno mejor o a 3/4 (más abajo que arriba). Saludos!
Dondeesta.net said:
Muchas gracias
Rosa said:
Hola podrías especificar. Cuánto tiene que estar el horno ,y si es ventilador o arriba y abajo .
Muchas gracias