Bacon / eggplant / blue tomato terrine
I love eggplant! ... enough to imagine and come up with a recipe :-)
- 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!