Pressed Eggplant Terrine with Candied Tomatoes, Black Olive Tapenade, and Pesto Vinaigrette
- 3 beautiful eggplants
- 1/2 bunch basil
- 12 pitted black olives
- 2 cloves garlic
- 12 cl olive oil
- Juice of 1 lemon
- 30 g caster sugar
- 65 g tapenade
- Salt and ground pepper, to taste
- Refrigeration: 3 hours
- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Preheat the oven to 180°C. Bake the whole eggplants until tender and soft.
- Prepare the tapenade. Thoroughly scrape the flesh from the eggplant skins, then dry the flesh in the oven at 120°C. Remove and pat dry.
- Peel the tomatoes, quarter them, squeeze out the seeds, dust with fine salt, and let drain.
- Cut the black olives into a large brunoise (medium dice).
- Line a porcelain terrine with parchment paper. Pat the tomato quarters dry, layer them at the bottom with some olives, press lightly, add tapenade, then eggplant flesh. Repeat layers until full.
- Top with a board or foil-wrapped cardboard sized to the terrine, weight with a tin can, and refrigerate for at least 3 hours.
- Make the pesto vinaigrette: blend olive oil, lemon juice, basil, degermed and crushed garlic, salt, and pepper.
