Eggplant terrine
Instructions
Roasted Peppers, Peel, open them, remove seeds and filaments, mince.
Wash the eggplants, dry and cut into slices high half a centimetre.
Sprinkle with oil and grigliatele.
When cooked place on the bottom and on the walls of an oven dish brushed with oil.
Apart beat the egg with 50 g of grated Emmenthal cheese, salt and pepper.
Add the chopped peppers and a bit of Basil.
Spread the remaining Eggplant slices Emmenthal cheese, alternating layers until exhaustion.
Finish with the eggs.
Bake in a water bath in a preheated oven at 180 degrees for one hour.
Meanwhile Peel the tomatoes and cook in a saucepan with the garlic, a little oil, salt and pepper for 20 minutes.
Remove garlic and pass through a sieve.
Dropped the dish from the oven, put on the serving dish and serve with the tomato sauce.
Accompanying wines: Sauvignon DOC Friuli Latisana, Est!Est!!Est!!! Di Montefiascone DOC, Regaleali Bianco IGT Sicilia.
Ingredients and dosing for 4 persons
- 3 eggplant
- 150 g of emmenthal cheese
- 3 ripe tomatoes
- 2 sweet yellow peppers
- 1 red pepper
- 3 eggs
- 1 clove of garlic
- Basil
- Olive oil
- Salt
- Pepper