19132 recipes
Shopping List 
add
Print Empty list
Eggplant terrine
Rating: 7
Difficulty: Average
see full size
Added by mamcheto61
Photo 654321
Ingredients
  • Add to shopping list3 large eggplants long
  • Add to shopping list150 g couscous
  • Add to shopping list2 eggs
  • Add to shopping list100 g ham (skinless sausage or mild sausage)
  • Add to shopping list4 crab sticks
  • Add to shopping list50 g cheese
  • Add to shopping list50 g feta cheese (mozzarella)
  • Add to shopping list3 tbsp tomato sauce (ketchup, chutney)
  • Add to shopping listspices and salt - basil, oregano, pepper
  • Add to shopping list1-2 tbsp breadcrumbs
  • Add to shopping listsunflower oil
  • For the tomato sauce:
  • Add to shopping list1 kg ripe tomatoes
  • Add to shopping list1/2 cup water
  • Add to shopping list4-5 cloves garlic
  • Add to shopping list4-5 basil leaves (pinch dry)
  • Add to shopping list1/2 tsp oregano 1 tsp paprika, salt and pepper
  • Add to shopping list1 tbsp sugar
  • Add to shopping list1 tbsp vinegar
  • Add to shopping list2-3 tbsp sunflower oil
Preparation method
Cut the eggplant into thin slices lengthwise, brush them lightly with sunflower oil and bake in a Teflon pan, electric pan or grill pan as to soften.
Cook the couscous-Kusa in salted water, pour it with cold water and drain nice in a colander.
Cut the ham, the crab sticks, cheese and the feta cheese into small pieces.

Put the cous-Kusa into a bowl, add chopped products, tomato sauce, eggs and spices and mix good . If necessary add salt, but keep in mind that dairy products and savory ham. Grease a terrine (form) with oil and arrange on walls baked eggplant. Pour the filling, seal, wrap with eggplant, lightly brush with oil and sprinkle with breadcrumbs. Turn terrine with foil and place in preheated oven to 180-190C degrees bake for 30-40 minutes.
Finished slightly chilled terrine contact in a suitable dish, slice and serve with for the season or garnish topped with tomato sauce.

Preparation of tomato sauce:
Cut in a saucepan on in large pieces domatito, garlic chopped, add water, basil and oregano and bring to the boil. After boil 15 minutes strain through a colander, discard the water that is released and blend the cooked tomatoes. In a suitable pot put the oil and gently heat, add the tomatoes and blend bring to a boil - add, sugar, vinegar, pepper and salt and mix until desired consistency, you can leave it on rare or to thicken as chutney. Sosa is suitable for peppers, spaghetti, lasagna and more.

* The dish can be prepared vegan - no ham and crab rolls. Also can put half the stuffing, to order the eggplant a row (if left or peppers) and dosipete remaining stuffing. My idea of ​​you fantasy.
Published by by mamcheto61 on 31 July 2013
Source: http://lety-culinaryadventure.blogspot.com/2011/02/blog-post_12.html
nomination for competitionNominated for Recipe of the month August '13 [Main dishes and soups]
More recipes for:
Similar recipes

No comments yet.
Editor's pick

see recipes for

Cakes


This site is an official traslation of http://www.receptite.com made using Google Translate. © All rights reserved.