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Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly

If 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 Vinagrette

Eggplant Poupetton with Tomato Vinaigrette

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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).
Prep Time 1 hr 35 mins
Cook Time 2 hrs 25 mins
Total Time 4 hrs
Course Appetizer
Cuisine French
Servings 8 people


  • Terrine Pan


  • 1 kg Eggplants 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


  • 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 in a terrine or mold and cook 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.


The tomato vinaigrette keeps for 3 to 4 days in the fridge.
Keyword Vegan, Vegetarian Dish
Tried this recipe?Let us know how it was!

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Gérald Passedat's Ratatouille My Way
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Gérald Passedat's Ratatouille By Richard Haughton

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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