Eggplant and tomato terrine

Eggplant and tomato terrine

By
From
Modern Italian Food
Serves
2
Photographer
Earl Carter

From the traditional to the modern end of the Italian food spectrum. The tomatoes must be perfect – ripe and red and free of water. There is nothing to the rest of it, really, but it looks sensational. Recipe quantities will have to be adjusted depending on the size of the terrine mould you use, as well as the size, quality and substance of the tomatoes.

In the restaurant we have served this terrine with a simple rocket salad and quickly seared tuna, cut into neat slices. Otherwise it is lovely as it is, with a good bruschetta or some buffalo mozzarella on the side. The quantities given are enough for 2 when made in a large ramekin.

Ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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