Nothing easier than this terrine of eggplant, appreciated by all members of the family! (And that’s a real challenge).
This terrine will be perfect for a healthy appetizer or a light entry. It will also please your vegetarian friends at the time of the aperitif, in particular to replace the usual pies and sausages! (Yes for once, show that you also thought about them ;-))
Ingredients for the eggplant terrine
- 2 eggplants
- 1 egg
- 2 cloves garlic
- 2 tablespoons light cream
Preparation of the eggplant terrine
Peel the eggplant and cut into large cubes. Put them in a hot pan with olive oil until cooked through. Allow about ten minutes.
Peel the garlic and cut it out coarsely.
Pass the eggplant and the garlic in the mixer. Add salt and pepper.
Add cream and egg and mix.
Put in a mold: you can use individual molds or a cake pan.
Bake for 30 minutes at 180 °.
Allow to cool and cool for at least 2 hours before serving.
Spread on fresh or lightly toasted sourdough bread. I enjoyed it a lot!!
Enjoy your meal!