| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Campanile |
4 |
servings |
INGREDIENTS
| 3 |
|
Aubergines; (not too large). |
| 1 |
kg |
Tomatoes. |
| 3 |
tb |
Olive oil. |
| 1/2 |
|
Sachet ready-to-make aspic jelly. |
| 2 |
|
Garlic cloves. |
| 1 |
|
Sprig thyme. |
| 4 |
|
Basil leaves. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 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.
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