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Recipe of Eggplant Terrine and Goat Cheese
Recipe

Eggplant Terrine and Goat Cheese

1h 30 mins
Low
16
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The terrines are ideal for botanear since they can be prepared in advance and look great for their shapes. This recipe for eggplant and goat cheese has a delicious and very French touch.
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Ingredients

8 portions
  • 300 eggplants
  • 150 goat cheeses
  • 4 tablespoons whole milk
  • 3 tablespoons olive oil
  • 1 tablespoon basil, fresh chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons bee honey
  • salt
  • black pepper
  • baguettes, To accompany

Preparation

Preheats the oven to 180 ° C
In a deep bowl mix the goat cheese with milk and whisk.
Slice eggplant with very thin sliced ​​skin with a sharp knife or mandolin.
In a deep bowl mix the aubergines with olive oil, basil, salt and pepper and garlic.
Place the eggplant slices on a baking sheet and bake for 15 minutes.
Have a terrine container or a glass ready. First engrásalo with a little olive oil and then place a layer of goat cheese (1/4 of the cheese). Place on this a few drops of honey and about 1/4 of the eggplant, repeat and finish with the eggplant. Press the terrine down with a spoon to ensure it remains firm and free of air spaces.
Refrigerate for at least 1 hour before serving.
To unmold it places the glass under a jet of hot water for a minute. Put a spatula or knife around and unmold it on the plate where it is going to be served. Decorate with a little herb and olive oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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