The vegetable terrine with brynza is a perfect dish to be cooked in summer. It is light and very tasty. Try cooking it right away and you will not regret the result!
- kefir : 0.5 litre
- eggplant : 2 piece
- tomatoes : 2 piece
- bell pepper : 1 piece
- brynza : 100 g
- hard cheese : 50 g
- egg : 2 piece
- whole-wheat flour : 1 Tbsp
- nutmeg : 1 pinch
- fennel : 1 bunch
- salt : 1 tsp
- oil : 2 Tbsp
- sugar : 0.5 tsp
Stages of cooking
Freeze kefir in a plastic container in a freezer. As soon as it freezes, turn the container on the sieve and a deep pot for a few days and keep the whole “construction” in a fridge until it melts. As soon as kefir melts, cut the eggplants along, dredge them with salt and leave for 5 minutes. Then oil the eggplant slices.
Fry the eggplant slices on the dry frying pan a bit.
Place them into a baking form.
Cut the tomatoes into semi circles and cut the bell pepper into long thin strips. Wait until the tomato gets rid of juice a bit.
To cook the crème, whip eggs with salt, nutmeg and sugar.
Add grated hard cheese.
Then add flour and kefir crème.
Add chopped fennel. If you like garlic, you can press a clove as well.
Add tomatoes and bell pepper to the eggplants in the baking form. There is no need to add salt, because the eggplants are salty and brynza will add salt as well.
Cut brynza into pieces.
Pour with kefir crème.
Repeat the steps until the products are over. I had two layers. If the eggplants are left, you can place them above.
Bake in the pre-heated to 170 C (338 F) oven for about 40 minutes. Then remove the baking form from the oven and let the dish cool down a bit. Turn the dish onto the serving plate. You can serve it warm or cold – it tastes great in both cases! Bon appétit!