Appetizers » Eggplant Terrine w/ Tomato Compote
Christian Touche of AKA Bistro shares one of his favorite family recipes from his home in Provence, France. This eggplant terrine has been passed down through several generations and has certainly survived the test of time. Christian begins by making the tomato compote, which is achieved by simply simmering fresh onions, tomatoes, and Herbes de Provence for several hours until no liquid remains. For the terrine, Christian roasts and then de-seeds a whole eggplant. The meat from the eggplant joins black olives, crème fraîche, eggs, and more Herbes de Provence in the food processor, and is then baked until firm. Slice thinly and serve with a heaping spoonful of the compote. This recipe is "trés Provençal" and "trés yummy"!
Posted Saturday, September 17, 2011, at 2:53 pm by Lynne:This is really easy to make and a great appetizer for parties.
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