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Vegetable Terrine with Brynza

| Added by: | All author's recipes 494 | All author's tips 12 | Rating: likes 3, dislikes: 1

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!

Ingredients
Ingredients
  • 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
Vegetable Terrine with Brynza
Stages of cooking
Stages of cooking
vegetable terrine with brynza
1

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.

 

vegetable terrine with brynza
2

Fry the eggplant slices on the dry frying pan a bit.

 

vegetable terrine with brynza
3

Place them into a baking form.

 

vegetable terrine with brynza
4

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.

 

vegetable terrine with brynza
5

To cook the crème, whip eggs with salt, nutmeg and sugar.

 

vegetable terrine with brynza
6

Add grated hard cheese.

 

vegetable terrine with brynza
7

Then add flour and kefir crème.

 

vegetable terrine with brynza
8

Add chopped fennel. If you like garlic, you can press a clove as well.

vegetable terrine with brynza
9

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.

 

vegetable terrine with brynza
10

Cut brynza into pieces.

 

vegetable terrine with brynza
11

Pour with kefir crème.

vegetable terrine with brynza
12

Repeat the steps until the products are over. I had two layers. If the eggplants are left, you can place them above.

vegetable terrine with brynza
13

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!

 

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