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.

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