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Cold Salmon and Ratatouille Terrine

A cold terrine for dinner! Details Cost: €0.90 Preparation time: 60 minutes Ingredients for a mold 30cm long x 10cm wide x 7cm high 10 servings 300g sandwich bread, crusts removed. 200g sliced smoked salmon. 2 roasted eggplants. 50g cooked ham. 300g ratatouille. 150g tuna in oil. 200ml heavy cream. 4 tablespoons mayonnaise. 2 sheets unflavored gelatin. salt. pepper. for the ratatouille 1 eggplant. 1/2 onion. 1/2 zucchini. 1 red bell pepper. 2 ripe tomatoes. salt. extra virgin olive oil. 1 teaspoon sugar. Preparation Make the ratatouille first — if you need the recipe, you can find it here . Puree the ratatouille and crumble the tuna. Blend the roasted eggplants together with the cooked ham, salt, oil, and pepper until smooth. Oil a long terrine mold and line it with parchment paper. Lay slices of bread across the bottom so it's completely covered. Using a pastry brush, soak the bread with heavy cream. Spread a layer of the pureed ratat...

Eggplant Bites Stuffed with Cheese


Once you try these, you won't be able to stop eating them!



Ingredients

for 20 to 25 pieces
  • 2 eggplants.
  • 100g goat cheese roll.
  • 250g cream cheese (like Philadelphia).
  • 100g ham, diced very finely.
  • heavy cream.
  • salt.
  • extra virgin olive oil.
  • flour for coating.
  • 2 whole eggs.
  • breadcrumbs.

Preparation

Slice the eggplants into rounds about 1/2 cm thick.
Sprinkle them with salt and leave them in a covered bowl for 30 to 40 minutes. This draws out the bitter juices. Drain off the liquid, squeeze the slices gently, and set them aside.
In a bowl, mash the goat cheese with a fork. Mix in the cream cheese and the diced ham, adding heavy cream bit by bit. Start with just a little and keep adding until you get a smooth filling that holds its shape but isn't runny.
Place a teaspoonful of the cheese mixture on one eggplant slice, then top with another slice to make a little sandwich. Keep going until you've paired them all up.
Now coat each sandwich in this order: flour first, then beaten egg, then breadcrumbs.
Fry them in plenty of hot oil until golden and crispy. When you take them out, let them rest on paper towels for a few minutes to soak up any extra oil.
Serve them hot and crunchy, straight from the pan.
I hope you enjoy them!
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