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Eggplant Poupetton with Tomato Vinagrette

Eggplant Poupetton with Tomato Vinaigrette

Let’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).
Prep Time 1 hr 35 mins
Cook Time 2 hrs 25 mins
Total Time 4 hrs
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
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