Vegetable terrine
Eggplant, red and yellow peppers, this is what made this delicious vegetable terrine recipe.
1. Wash and remove the seeds of the bell peppers. Wash the other vegetables and cut them into small pieces.
2. Heat 3 tablespoons of olive oil in a pan, add the eggplant and toss for 5 minutes while stirring. Then lower the heat and cook for 30 minutes, stirring regularly. Cook the zucchinis and the bellpeppers separately and do the same as for the eggplants. For the zucchinis, cook them for 20 minutes only.
3. Beat the eggs and add the cream. Add salt and pepper, mix well. Line a terrine mould with parchment paper and grease it with oil. Pour the bell peppers in the base of the mould. Cover with the eggplants then finish with a layer of zucchinis. Pour the cream over.
4. Preheat the oven at 180°C (th. 6). Place the terrine in a bain-marie and bake for 50 minutes. Remove the terrine from the oven and leave to cool completely before placing it in the fridge.
5. Before serving, remove the terrine from the mould and cut into thick slices. Serve with arugula salad.
Photo credit : Sucré Salé
