| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Campanile |
4 |
Servings |
INGREDIENTS
| 3 |
|
Aubergines, not too large. |
| 1 |
kg |
Tomatoes. |
| 3 |
T |
Olive oil. |
| 1/2 |
|
Sachet ready-to-make aspic |
|
|
jelly. |
| 2 |
|
Garlic cloves. |
| 1 |
|
Sprig thyme. |
| 4 |
|
Basil leaves. |
|
|
Salt, pepper. |
INSTRUCTIONS
The day before: peel and chop the garlic. Wash the aubergines, wipe
dry, but do not peel. Cook on the oven rack for 15 minutes, turning
them often to prevent them burning, until they are soft and juicy.
Leave to cool before removing the skin. 2 Mash the pulp, add the olive
oil gradually, then add the garlic, salt and pepper. Beat this puree
until the ingredients are completely mixed. 3 Prepare the aspic.
Leave to cool. 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.
Campanile tip: Put the tomatoes in boiling water for 20-30 seconds,
then into very cold water - this makes them very easy to peel.
Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do you want to know the master planner? God!”