Paprika-Aubergine Terrine

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the peppers on a baking tray and drizzle with 2 tablespoons of olive oil. Add 2 cloves of garlic and roast the peppers in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes, turning them over in between. Remove the tray from the oven, cover with aluminium foil and leave to rest for 15-20 minutes

2. 2

   Clean and wash spring onions and cut into thin rolls. Peel 2 cloves of garlic and cut into thin slices. Heat 1 tablespoon of oil in a frying pan. Fry the spring onions and garlic for about 2 minutes, then season with paprika powder, salt and pepper.

3. 3

   Soak gelatine in cold water. Bring the vegetable stock to the boil and remove from the stove. Squeeze the gelatine leaves and dissolve in the slightly cooled broth.

4. 4

   Wash and clean the aubergine and cut lengthwise into thin slices. Heat 2-3 tablespoons of oil in 2 large frying pans and fry the aubergine strips on both sides in portions. Season with salt and pepper and drain on kitchen paper. Wash the basil, shake dry and pluck the leaves.

5. 5

   Halve the peppers, peel, core and cut into thick strips. Line a tureen mould (or box mould; approx. 10 x 25 cm) with cling film. Place about 4 basil leaves on the bottom. Line the mould with aubergine strips. Layer bell peppers, basil leaves and spring onions. Fill up with stock and cover with cling film. Put some weight on the surface and chill for at least 6 hours

Nutrition Facts

KCAL
60 kcal

CARBS
3 g

FATS
4 g

PROTEINS
2 g