Terrine is a French dish made from vegetables, fish or meat. Finished products are stacked on top of each other, and before serving, the treat is cut into portions in the form of thin slices. Eggplant and feta terrine is a very tasty and original appetizer.
It is necessary
- - feta cheese - 200 g;
- - eggplant - 2 pcs.;
- - tomato - 1 pc.;
- - bell pepper - 2 pcs.;
- - garlic - 2 cloves;
- - vegetable oil.
Instructions
Step 1
Take 2 large eggplants, wash them under running cool water. Cut the stem off and slice the vegetables lengthwise into thin slices.
Step 2
Heat vegetable oil in a skillet. Fry the eggplant slices on both sides until golden brown.
Step 3
Wash the bell pepper pods. Pat dry with a paper towel and fry in a dry skillet. Transfer the hot peppers to a bowl, cover with plastic wrap and leave to cool. After the peppers have cooled, peel them, cut them in half and remove the seeds.
Step 4
Wash the tomato and cut it into thin slices. Crumble the feta cheese with your hands. Peel the garlic and finely chop 2 cloves.
Step 5
Take a deep bowl about 20 cm in diameter. Line the bottom and edges with cling film. Place the fried eggplants on it so that the sides and bottom of the plate are completely covered, and the edges of the plates hang slightly.
Step 6
Then put in some crumbled feta, put in a few slices of tomato. Sprinkle everything with a slice of minced garlic. The next layer is crushed feta, then pieces of pepper and sprinkle with garlic. Alternate layers until the bowl is full.
Step 7
Cover the filling with the ends of the eggplant slices. Cover the dish with cling film and press lightly. Put the oppression on top and refrigerate the terrine for 1-2 hours.
Step 8
Gently turn the finished dish onto a flat plate. Remove the foil and cut the terrine into portions, just like cutting a cake.
