Recipe Summer vegetable terrine with truffle oil
Preparation time:
1h30
Heat treatment time:
1h30
Shelf life:
Conserver au frais (<6°C)
Ingredients
Number of persons: 6
Preparation
- Start by preparing the eggplant. Wash them, remove their heads and cut them lengthwise.
- Take a dish suitable for the oven, cover the bottom with truffle oil, place the eggplant, salt and pepper. Then make small incisions to integrate a little garlic. Also add all around the eggplants, a few cloves of garlic so that they can confess.
- Place your dish in the oven for 45 to 60 minutes Thermostat 6.
- Meanwhile, prepare the peppers. Cut them in half and remove the flesh and seeds.
- As for eggplant, take a dish suitable for the oven and cover the bottom with truffle oil.
- Place the peppers, the skin up and put your dish in the oven for 30 minutes Thermostat 6.
- Then chop the onions and place them in a dish (bowl type), incorporate the flesh of the eggplants that you will remove in the small spoon, but without the skin.
- Once the peppers are grilled, you will be able to prepare them to add them to the rest. Remove the skin, cut them into small squares and add them to your preparation.
- Prepare your jars, wash them with hot soapy water and then let them dry in the open air.
- Then fill your jars with your vegetable preparation up to 2 cm from the edge and proceed to the heat treatment for 1:30 to 100 ° C.
