Tomato & Eggplant Terrine

The terrine is really simple, fried eggplant, de-seeded skinned tomatoes and basil. I bought the tomatoes at my local supermarket which was a big mistake. I could tell there weren’t great but they were so tasteless and therefore the terrine wasn’t as great as it should have been. With really ripe good quality tomatoes the terrine is amazingly refreshing. I also think it looks better when made in smaller moulds. 

Eggplant & Tomato Terrine

Serves 2

Olive Oil

1 eggplant, peeled and cut into 5mm slices

6 ripe red tomatoes, peeled, halved and seeded

5 basil leaves

salt

1 leaf gelatine

20ml vegetable stock, warm

 

Heat the olive oil in a heavy based fry pan and fry the eggplant on both sides until lightly golden. 

Remove from the pan and drain on kitchen paper.

Arrange the tomatoes on kitchen paper for an hour or so to drain away as much moisture as possible.

Line a terrine mould up the sides with the eggplant.

Fill the mould with layers of tomato and basil leaves, salting each layer lightly as you go.

When you reach the top of the mould, dissolve the gelatine in the warm stock and pour over the tomatoes.

Cover with more slices of eggplant.

Weight the terrine and refrigerate for a few hours.

Cut into slices and serve.

NB: I doubled the recipe and used a large ramekin. I put a small plate on top and weighed it with a mortar.

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