Brinjal (Aubergine) and Tomato terrine

This recipe comes from the family farm at Ixopo, South Africa, where we grew tomatoes.
2 large brinjals (aubergines) thinly sliced in rounds
2 tsp ground cumin
oil for frying
2 lbs 1Kg very ripe tomatoes, peeled, seeded and chopped
8ozs 225g sun dried tomatoes steeped in olive oil, drained and sliced
2oz 50g fresh basil, chopped

Sprinkle the brinjals lightly with salt and stand for 20 minutes. This prevents them tasting bitter. Wash and dry well. Sprinkle with cumin and fry in pre-heated oil until golden. Drain on kitchen paper.
In a large loaf tin or a terrine arrange a layer of brinjal slices. Cover with a layer of chopped fresh tomatoes and sprinkle with sun-dried tomatoes and basil.. Continue layering until terrine is full. Finish with a layer of brinjal.
Cover with glad wrap and place a heavy weight on it. Refrigerate overnight. Turn out the terrine onto a serving plate and cut into slices.
Serve with a dressing like tofu mayonnaise.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s