Terrines are ideal for snacking since they can be prepared in advance and look great due to their shapes. This eggplant and goat cheese recipe has a delicious and very French touch.
In a deep bowl, mix the goat cheese with the milk and beat.
Slice the eggplant with the skin into very thin slices using a sharp knife or a mandoline.
In a deep bowl, mix the eggplants with olive oil, basil, salt, pepper, and garlic.
Place the eggplant slices on a baking sheet and bake for 15 minutes.
Have a terrine dish or a glass ready. First, grease it with a bit of olive oil and then place a layer of goat cheese (1/4 of the cheese). Add a few drops of honey on top and then 1/4 of the eggplant, repeat and finish with the eggplant. Press down with a spoon to ensure the terrine is firm and free of air pockets.
Refrigerate for at least 1 hour before serving.
To unmold, place the glass under a stream of hot water for one minute. Run a spatula or knife around the edges and unmold onto the plate where it will be served. Decorate with a bit of herbs and olive oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?