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Add a photoServings: 4
Ingredients
- 3 x Aubergines, (not too large).
- 1 kg Tomatoes.
- 3 Tbsp. Extra virgin olive oil.
- 1/2 pkt ready-to-make aspic jelly.
- 2 x Garlic cloves.
- 1 sprg thyme.
- 4 x Basil leaves. Salt, pepper.
Directions
- 1 The day before: peel and chop the garlic. Wash the aubergines, wipe dry, but don't peel. Cook on the oven rack for 15 min, turning them often to prevent them burning, till they are soft and juicy.
- Leave to cold before removing the skin.
- 2 Mash the pulp, add in the extra virgin olive oil gradually, then add in the garlic, salt and pepper. Beat this puree till the ingredients are completely mixed.
- 3 Prepare the aspic. Leave to cold. Pour the aubergine puree into a terrine dish, then pour in the aspic jelly. Put into the refrigerator.
- 4 The next day: wash the basil leaves. Peel the tomatoes, remove the seeds, chop roughly. Cook over a low heat with the thyme and basil.
- Season. When the tomatoes have cooked down, remove the thyme and basil, blend the tomato puree, and chill. Serve the terrine with the tomato coulis.
- Put the tomatoes in boiling water for 20-30 seconds, then into very cool water - this makes them very easy to peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 98 | 49% |
| Total Fat 11.17g | 14% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1191mg | 34% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 12.5g | 42% |
| Sugars 12.55g | 8% |
| Protein 4.97g | 8% |
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