Eggplant terrine

Ingredients for 4 servings:

• 3 eggplant(s)
• 4 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 500 g minced beef
• 100 g cheese (Comté), grated
• 3 tbsp oil
• 1 tbsp tomato paste
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 180°C. Slice the eggplant lengthwise. Peel the onions, garlic, and tomatoes. Deseed the tomatoes and cut into small cubes. Dice the onions and press the garlic. Heat a little oil and fry the eggplant slices one by one. Let them drain slightly on kitchen paper. Heat the oil in a pan, add the onions, and let them sweat a little. Now add the meat and fry well. Add the diced tomatoes and garlic. Stir in 1 tbsp tomato paste. Season the meat. Mix in the cheese. Line a terrine dish or small loaf dish with the eggplant slices. Add the meat and tomato mixture (if necessary, fill with half the mixture and place more eggplant slices in the middle). Place the terrine in the oven for 45 minutes. Serve immediately. Or let it cool and reheat later at 140°C.