Eggplant (Aubergine) - Chicken Terrine
"We really liked the subtle slight lemony flavor of the coriander brushed onto the eggplant.
Grilling the eggplant was the most time consuming, you can do that that even the day before."
photo by Rita1652
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 -3 tablespoons olive oil
- 1 teaspoon ground coriander
- 2 medium eggplants (enough to line a one quart loaf tin)
- 1 lb chicken breast
- 2 garlic cloves, crushed
- 10 ounces defrosted frozen spinach, squeezed dry as much as possible
- 2 tablespoons chopped chives
- 1⁄2 cup cashew nuts, chopped
- 1⁄2 cup fresh basil leaf, chopped
- 2 -3 chopped sun-dried tomatoes (approx a full tablespoon)
- 2 eggs, beaten
- salt and pepper
- grated nutmeg, to taste
- sour cream, to serve (optional)
directions
- Mix the olive oil with the coriander.
- Slice the eggplants lengthwise in approx ½ inch thick slices.
- Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
- Repeat with all the slices, then set aside to cool.
- Preheat the oven to 350°F.
- Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
- Mix with all the other ingredients and seasonings.
- Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
- If you don't have a non-stick loaf tin, line first with parchment paper.
- Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
- Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
- Remove from the oven, leave to cool in the tin.
- The terrine can now be transferred to the fridge until ready to serve.
- Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.
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Reviews
-
An excellent recipe! My husband loved it .. I added some feta cheese and breadcrumbs because the mix was very moist .. Thanks for sharing! -
I 1/4 cup to 1/2 cup oil for the eggplant. I placed semi frozen chicken in the processor with the garlic and tomatoes pulsed then add the rest of the filling ingredients to blend. We found the filling a bit dry so I think the chicken should have been mix to a moose like texture. I also think there should have been some kind of cream or cheese in the filling. The sour cream is a must! This was a fun dish to make. Sorry I was not crazy over this but do see it can be improved by giving some creaminess to the filling.
RECIPE SUBMITTED BY
PetsRus
Leiden, Zuid Holland
Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ......
My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!!
It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name.
My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!!
I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language!
I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy)
Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor.
Besides cooking she has other interests too, crafts, gardening and soap making.
She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar.
She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated.
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