Eggplant terrine "Alfredissimo"

When guests come, Are terrines perfect, because they have to be done in advance, and chefs or cooks are allowed to join in with champagne? without apron and without stress! Even the plates are already garnished in the kitchen, and then when everyone goes to table, you make a short jump into the kitchen to cut the terrine and put a nice slice for everyone on the plate. Meanwhile you grilled the farmhouse bread, and in a maximum of five minutes can be served. Voilà!

My eggplant terrine is really ideal: It is served cold or at room temperature. Drinking a glass of rosé from Provence or a hearty white wine from Italy, you think the holidays have already begun (or you remember them). And I may say that I have her especially for Alfred Biolek's mission? Alfredissimo? created. Not so easy, because Alfred insisted that it should be vegetarian and not too expensive, but still representative of good food. Many pluses, but a small hook is there - in advance, the terrine does some work.

I take eight ripe beef tomatoes, skin and quarter her. Then I separate the cores and the inner walls and put them with the skin up on a baking tray. A little olive oil over it, a few unpeeled garlic cloves and some thyme, and the whole thing is cooked in a preheated oven at 100 degrees for about 40 to 60 minutes. In addition, four red peppers have to be peeled. If you have meaty, smooth, even with the potato peeler. Otherwise they are cut in half, stalk and core removed, pressed flat and grilled under the oven grill for about ten minutes until the skin is almost black and bubbles. Allow the pods to cool in a plastic bag and then peel off. No matter how, the skin must be down, the pods top and bottom straight cut and quartered. I lay them flat in a hot pan and cook them with a little olive oil and a touch of salt and sugar on both sides and let them cool on a grid over a plate.

Now comes the trick: Two eggplants are fried golden brown without being soaked in oil! I peel it with the potato peeler, cut it up and down, and then cut it lengthwise into slices two to three millimeters thick. In a non-stick frying pan, I heat up olive oil and put the eggplant slices into the pan. Then I put a second pan that fits right into the first one, so she puts some pressure on the eggplants. I usually put in something heavy (one kilo of salt, for example). The pressure causes the water of the fruit to evaporate, but no oil is drawn. The underside of the second pan is getting wet, so I often dry it with a kitchen towel. So the aubergines are dry and a bit crisp. If they are fried on both sides, I put them on paper towels to cool down.

The terrine can now be trained: For this I take about a 30 centimeter long shape and put it out with cling film. First put in two large eggplant slices, then spread some black olive paste, then eggplant, then pepper, then aubergine, then tomato. Between all layers, I give some olive paste, a total of about eight tablespoons. Everything is piled up until the terrine is full. Now beat the foil over it and put it on a grid over a plate, the superfluous oil runs off and the terrine holds together well. So I leave the terrine in the fridge for a day. Then I cut them into slices, about one and a half inches thick. Rauke (with balsamic and the spilled oil) and grilled farmhouse bread to? and it is perfect.

Oh, but how could I sell this nice appetizer only in the restaurant? I just have it "Eggplant terrine Alfredissimo" called!

Bon Appetit!