Aubergine and tomato terrine
Ingredients
- 3 aubergines
- 7 tomatoes
- 1 branche cocktail tomatoes
- 3 gousses garlic
- 1 onion
- 4 c. à soupe olive oil from the Baux-de-Provence Valley PDO
- ½ c. à café Espelette chilli PDO
- Salt, pepper
Tip
Instructions
Wash the aubergines, cut them in half and score the flesh with a knife. Wrap each prepared aubergine tightly in aluminium foil and bake in the oven for 30 minutes (the flesh should be thoroughly cooked). Place the sprig of cherry tomatoes in a sheet of aluminium foil, season with salt, drizzle with a little olive oil, then seal and bake in the oven for 30 to 40 minutes (open the foil parcel as soon as it comes out of the oven).
- Wash and peel the tomatoes (you can blanch them for 1 minute to make this easier). Cut them into rough cubes (taking care to remove as many seeds as possible).
- Peel and finely chop the onion. Fry it in 1 tablespoon of olive oil, then add the diced tomatoes, a peeled and crushed clove of garlic, season with salt and pepper, and add the Espelette pepper. Leave to simmer for 30 minutes, stirring regularly.
- Scoop out the flesh from the aubergines. Blend it with 2 tablespoons of olive oil, salt, pepper and the remaining 2 cloves of garlic, using a food processor or a blender.
- In a glass or earthenware dish, arrange the aubergine caviar, smooth the surface, then cover with the cooked tomato. Chill for 1 hour. Garnish with the cluster of sun-dried tomatoes and serve.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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