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
- 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.
Tried this recipe?Let us know how it was!