Rosa Cooking

Bacon / eggplant / blue tomato terrine

I love eggplant! ... enough to imagine and come up with a recipe :-)

Preparation steps

  • Peel the aubergines and put them in salted boiling water for a few minutes. Drain the water and leave the eggplants to cool.
  • While the aubergines are cooling slightly, wash the tomatoes, cut them into smaller pieces, and put them in a blender. Add the parsley and basil, a little vegeta, pepper and salt and cook for about half an hour, or until the liquid evaporates. Set it aside!
  • Roll the aubergines in flour, beaten eggs and fry in heated oil. Remove and place on a paper napkin to drain the oil.
  • Arrange a row of fried aubergines in the terrine, crumble the Greek feta and then arrange the aubergines again, and sprinkle a little tomato sauce over the aubergines and so on until you have used up the material! Tomato sauce should be poured over the last row of eggplants. Put in a preheated oven for 15 minutes of baking. Turn the cooled terrine over on a serving plate and cut the slices!


The terrine is cut lukewarm, not hot, and be sure to pour homemade tomato sauce. Be careful to leave the tomato sauce for serving!



You might also like...

Cuttlefish in the Korcula way

Although they usually end up in risotto, black, in this dish, in good company, a variety of vegetables and cuttlefish spices are revealed as a top delicacy.

Earrings with arugula

Italian cuisine does not fail to prove itself in the preparation of pasta. Olive oil, bacon and the inevitable tomato, and many other additions, this time for example riga, give the imagination new wings every time, and the dish a new taste.

Eggplants like bruschettas

We used to bite them crispy, from bread. As an imaginative variation, for a base of aromatic bruschettas, fry eggplant slices, then coat them with stewed tomatoes that melt in your mouth. Serve the antipasto warm, straight from the oven.

Happy pennies

For vegetarians, or those who simply love vegetables and new flavors with the addition of beer, penne is the right choice.

Macaroni with arugula

Ligurian cuisine makes its pasta varied and inspiring. Arugula, a favorite green of the new Italian cuisine grown as early as Roman times, and the whole Mediterranean, young leaves of riga loves to salad. Why not try it in a new way?

Mediterranean pasta

Whenever you prepare a pasta dish, think only of the variety that various forms of pasta allow - spaghetti, noodles, bows, gnocchi…

Sunny fantasy

Sunny fantasy

Tart with zucchini and eggplant of easy preparation and perfect taste will smell on your table with the Mediterranean scent of herbs and the sea.