PEPPER AND EGGPLANT TERRINE

 

This recipe is perfect for summer! Can be eaten cold or warm! You will be surprised by the combination of flavors. This is light and fluffy! An outstanding Chardonnay from Burgundy will be the best accompaniment! Enjoy!

 

Preparation: 2 hours; baking time: 45 min.

Serving 4 to 6

 

5 red bell peppers

1 cup of sour cream

4 large eggs

4 tbsp of fresh tomato sauce

3 eggplants

Salt and pepper

Olive oil

 

Heat the broiler on high.

Put the peppers in a baking sheet and roast them until the skin turns brown on all sides.

Place them in a plastic bag and seal it. Let stand for 15 min. Take the peppers out (caution it’s hot!), peel and seed them.

In a blender, mix the red peppers, the cream, the tomato sauce and the eggs until smooth.  Season with salt and pepper.

Wash the eggplants and slice them lengthwise. Grease 2 big frying pans with olive oil and cook the eggplants on both sides until golden.

Place them in a plate covered with paper towel. Repeat the operation until all the eggplants are cooked.

Preheat the oven to 400F. Insert a baking dish filled with water (where you will place the loaf pan, it’s called a bain Marie).

Display the eggplants on a bottom of a stoneware loaf pan. Cover with the red peppers mixture.

Bake in the bain Marie for 45 minutes.

Let cool down. Turn out the terrine and slice it.

Serve with the tomato sauce.