Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly
Let’s Eat the World · Provencal Recipes · Starter Course · TasteIf you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with a delicate tomato vinaigrette. You can also enjoy this eggplant starter with a fresh green salad for a meal that’s bound to leave you impressed. Enjoy more of these delicious recipes from our database.

Eggplant Poupetton with Tomato Vinaigrette
Although terrine is traditionally a meat-based pâté, you can create a plant-based meal that is just as delicious and packed full of nutrients! This dish could fool even the strictest of carnivores and is sure to impress your friends that follow a vegetarian or vegan diet (you can substitute the cream for a dairy-free alternative to make a stunning vegan dish).
Equipment
Ingredients
- 1 kg eggplants (aubergine) roughly 2 1/4 lbs
- 8 eggs
- 4 tbsp crème fraîche or sour cream
- 1 tbsp ground cumin
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Wash the eggplants, remove the head, rub them with olive oil, salt, and pepper and wrap them in aluminum foil. Cook in an oven at 160ºC (320ºF) for 1 hour and 30 minutes.
- Let them cool down, cut them in half, and let drain if needed.
- Mix them in a blender or a food processor with eggs, cumin, salt, pepper, and cream, and blend for 1 minute.
- Pour the batter into a terrine or mould and cook for 1 hour and 30 minutes in the oven at 180ºC (350ºF).
- Serve cold with the tomato vinaigrette and a green salad.
For the Vinaigrette:
- Blend everything together and let rest for 30 minutes. Then strain the sauce to remove seeds and skin.
Notes
The tomato vinaigrette keeps for 3 to 4 days in the fridge.
Tried this recipe?Let us know how it was!
Other Delicious Eggplant Recipes
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
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Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
This casserole is delicious comforting blend of ground lamb, rich eggplant and melted mozzarella.
Check out this recipe
Gérald Passedat's Ratatouille My Way
"Ratatouille My Way" is from Gérald Passedat's new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant).
Check out this recipe
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