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Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly

Eggplant Poupetton with Tomato Vinagrette

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

blankLet’s Eat the World - Cook’n With Class Experiences
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).
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Prep Time 1 hour 35 minutes
Cook Time 2 hours 25 minutes
Total Time 4 hours
Course Appetizer
Cuisine French
Servings 8 people

Equipment

  • Terrine Pan

Ingredients
  

  • 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

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 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.

Notes

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 By Richard Haughton

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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

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 the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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