Eggplant (Aubergine) - Chicken Terrine

Recipe by PetsRus
READY IN: 1hr 25mins




  • Mix the olive oil with the coriander.
  • Slice the eggplants lengthwise in approx ½ inch thick slices.
  • Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
  • Repeat with all the slices, then set aside to cool.
  • Preheat the oven to 350°F.
  • Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
  • Mix with all the other ingredients and seasonings.
  • Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
  • If you don't have a non-stick loaf tin, line first with parchment paper.
  • Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
  • Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
  • Remove from the oven, leave to cool in the tin.
  • The terrine can now be transferred to the fridge until ready to serve.
  • Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.