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Ingredientes
- 1/2 x Onion, finely minced
- 1/2 x 15 g pack fresh thyme
- 1 x Clove garlic
- 250 gm Mushrooms, wiped and cut into quarters (8oz)
- 1 Tbsp. Sunflower oil
- 1 tsp White wine vinegar
- 1 Tbsp. Sunflower oil
- 1/2 x Onion, finely minced
- 1 x Clove garlic, finely minced
- 1 x 400 gram can minced tomatoes
- 2 tsp Balsamic vinegar
- 1 tsp Sugar
- 1/2 x 15 g pack fresh basil, roughly minced
- 1 x 200 millilit fromage frais
Direcciones
- Line the base and sides of a 20cm x 10cm x 2cm ( 8 x 4 x 1 inch) dish with aubergine slices allowing 1/3rd of the slice to hang over the edge, so which it can be folded over at the end. Keep a few aubergine slices for the top.
- For the duxelle, process the onion, thyme, garlic and mushrooms to a coarse paste. Heat the oil and gently cook the paste with the wine vinegar for approximately 10-15 min.
- For the tomato sauce, heat the oil in a pan and cook the onion, garlic, tomatoes, balsamic vinegar and sugar till the liquid is reduced by half.
- Cold the sauce and pass it through a sieve then stir in the fresh basil and season to taste.
- Preheat the oven to 190_C, 375_F, Gas Mark 5.
- Spoon the duxelle mix on top of the sliced aubergines then spread over the tomato sauce and top with the fromage frais.
- Fold over the aubergine slices and use the extra ones to encase the terrine.
- Cover with foil and bake in t110he oven for 30 min.
- Leave to stand for 15 min before inverting on to a plate to serve.
- NOTES : A deliciously moist vegetable terrine.
