La terrine de chèvre à l’aubergine

Paté of goats’ cheese and aubergine

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Now some treats for vegetarians, not often catered for in a land where meats have traditionally been to the fore in restaurants and celebratory events at home. Today, however, vegetarianism is not only understood but well-catered for in many homes and restaurants.

Ingredients

  • 12 g gelatine leaves
  • 2 long-shaped aubergines
  • olive oil, for frying
  • 450</

Method

Preheat the oven to 180C/350F/gas mark 4.

Soften the gelatine in a bowl of cold water for 5 minutes, then dissolve it in a saucepan with the crème fraîche over a gentle flame for 3 minutes. Put aside.

Peel the aubergines and slice each into 3-4 pieces vertically,