Recipe

Aubergine Terrine With Tomato Coulis Recipe

Print Recipe

Ingredients

Directions

Step #1 Line the base & sides of a 20cm x 10cm x 2cm ( 8 x 4 x 1 inch) dish with aubergine slices allowing 1/3rd of the slice to hang over the edge, so that it can be folded over at the end.
Step #2 Keep a few aubergine slices for the top.
Step #3 For the duxelle, process the onion, thyme, garlic & mushrooms to a coarse paste.
Step #4 Heat the oil & carefully cook the paste with the wine vinegar for approximately 10-15 mins.
Step #5 For the tomato sauce, heat the oil in a pan & cook the onion, tomatoes, garlic, balsamic vinegar & sugar until the liquid is reduced by half.
Step #6 Cool the sauce & pass it through a sieve then stir in the the fresh basil & Spice up to taste.
Step #7 Preheat the oven to 190_C, 375_F, Gas Mark 5.
Step #8 Spoon the duxelle mixture on top of the sliced aubergines then spread over the tomato sauce & top this with the fromage frais.
Step #9 Fold over the aubergine slices & use the extra ones to encase the terrine.
Step #10 Cover with foil & bake in t110he oven for 30 mins.
Step #11 Leave to stand for 15 mins before inverting on to a plate to serve.
Step #12 --.
Enjoy the Aubergine Terrine with Tomato Coulis recipe

Viewing Aubergine Terrine with Tomato Coulis Receipe