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Recipe Name: Aubergine And Cheese With Tangy Tomato Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Kilogram(s) Large Aubergines, halved
2 Teaspoon(s) Olive oil
1 Clove garlic, crushed
6 Teaspoon(s) Plain flour
100 Gram(s) Fromage frais
3 Free range eggs
60 Gram(s) Pecorino Cheese, grated
60 Gram(s) Provlone Picacante, or
other mature
hard cheese -
1 Red Pepper, small - peeled
Finely chopped
3 Teaspoon(s) Basil, finely chopped
Salt and freshly ground
Black pepper to taste
3 Tablespoon(s) Extra virgin olive oil
1 1/2 Tablespoon(s) Walnut oil
750 Gram(s) Tomatoes, skinned cooked
1 1/2 Tablespoon(s) Raspberry vinegar
Preheat oven to Gas Mark 6 / 190°c/ 375°f. Put aubergine cut side
down on a baking sheet and place in oven for about 45 minutes or until
soft. Leave to cool. Lower temperature to Gas Mark 5 / 180°c /
350°f. Peel off aubergine skin, mash the flesh and squeeze out
moisture. Place the flesh in a blender with olive oil, garlic, flour,
fromage frais, eggs and cheese's; blend until smooth. Add salt and
pepper. Butter a 1 1/4 litre terrine dish and line with buttered
greaseproof paper. Pour in half aubergine mixture and smooth. Cover
with chopped pepper and basil, then the remaining aubergine mixture.
Smooth top and cover dish with foi. Place in a large dish or roasting
pan containing 2.5cm depth of water and cook in the oven for 55 - 60
minutes or until the terrine is firm to touch. Allow to cool, then
chill for several hours. To make the sauce, put all the ingredients in
a clean bowl, whisk well and add seasoning. Converted by MC_Buster.
NOTES : Chef:Jean Davies Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 405
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 37.4mg
Sodium: 1395.1mg
Potassium: 781.5mg
Carbohydrates: 33.4g
Fiber: 8.7g
Sugar: 7.3g
Protein: 24.7g

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