While in France, we loved the Maussane les Alpilles area of Provence, and thoroughly enjoyed Masdeteuliere for dinner. The cheeses and the desserts are simply exquisite. And the friendly service of Mady (the owner) is worth the visit. I had the best eggplant aperitif that I wanted to recreate at home. It's simple and delicious, and Joe preferred my version which makes me very happy.
This terrine will be perfect for a healthy appetizer or a light entree. It will also please your vegetarian friends.
Eggplant Terrine
2 eggplants
1 egg
2 cloves garlic
2 tablespoons light cream
Preparation of the eggplant terrine: Peel the eggplant and cut into large cubes. Put them in a hot pan with olive oil until cooked through. Allow about ten minutes.
Peel the garlic and cut it coarsely.
Pass the eggplant and the garlic in the food processor. Add salt and pepper.
Add cream and egg and mix.
Put in a mold: you can use individual molds or a cake pan. (I used individual molds)
Bake for 30 minutes at 180 °.
Allow to cool and cool for at least 2 hours before serving.
Spread on fresh or lightly toasted sourdough bread. This would be a nice addition to a cheese board.
In France, they swirled a tomato and basil sauce on each plate. Magnifique!
We were also very fortunate to have a private tour and olive oil tasting at Castela. As much as I wanted to bring several bottles of olive oil home, I knew I wanted to keep the weight in my suitcase at 50 pounds. After some research on their part, we were informed we will be able to obtain their olive oil at a store in NYC. They have never sold in the states before, so this is great news.
xo
Debbie
