Terrine d’aubergine et mozzarella

Terrine d’aubergine et mozzarella

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Sorry, this entry is only available in French.

Preparation time
30 min
Cooking time
1 h 10
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Patés & Terrines
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Posted on

Ingredients

Metric US
Medium size eggplants
7
carrots
3
Onions
2
Celery heart
1
Canned tomato pulp
800 grams
Grated Parmesan cheese
100 grams
Mozzarella cheese
400 grams
Eggs
3
Basil leaves
10
dry white wine
10 centiliters
Olive oil
breadcrumbs
2 tablespoons
salt and pepper
  1. bbb
  2. Ajouter le vin blanc et le faire chauffer jusqu'à évaporation.
  3. Ajouter les tomates égouttées et faire cuire doucement 1/2h jusqu'à ce que le mélange épaississe.
  4. Laisser refroidir cette sauce tomate à laquelle on ajoutera les oeufs battus et le basilic ciselé.
  5. Découper les aubergines en fines tranches, les saler légèrement et les faire dégorger pendant 1/2h.
  6. Puis les rincer, les essuyer et les faire légèrement dorer à l'huile d'olive.
  7. Disposer une couche de mozzarella en tranches et de la sauce tomate puis saupoudrer de parmesan râpé.
  8. Alterner les couches identiques et terminer par les aubergines.
  9. Faire cuire à four 200° durant 35mn puis démouler une fois la terrine tiédie.
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5 )
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Preparation time
30 min
Cooking time
1 h 10
Difficulty
moderate
Serves
6 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Patés & Terrines
Posted by
Posted on

Ingredients

Metric US
Medium size eggplants
7 units
carrots
3 units
Onions
2 units
Celery heart
1 unit
Canned tomato pulp
800 grams
Grated Parmesan cheese
100 grams
Mozzarella cheese
400 grams
Eggs
3 units
Basil leaves
10 units
dry white wine
10 centiliters
Olive oil
breadcrumbs
2 tablespoons
salt and pepper
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