Family Best Time >> Food

Pressed eggplant and candied tomatoes in tapenade with black olives, small pesto.


Ingredients:6 people
  • Beautiful eggplants
    3
  • Basil
    1/2 bunch
  • Pitted black olives
    12
  • Garlic
    2 cloves
  • Olive oil
    12 cl
  • Lemon juice
    1
  • Castered sugar
    30 g
  • Tapenade
    65g
  • Salt, ground pepper
    QS


Preparation:
  • Refrigeration:3 hours
  • Preparation time:25 minutes
  • Cooking time:15 minutes


Put the aubergines in the oven (th 180°C)

Prepare your tapenade, scrape the eggplant skins well and put them back in the oven (th 120°C) to preserve them. Take them out, mop them up.

Peel the tomatoes, cut them in four and squeeze each quarter to extract the seeds, powder them with a little fine salt and let them drain.

Cut the black olives into large brunoise.

Line a porcelain terrine with parchment paper. Sponge the tomato quarters, put a first layer at the bottom of the terrine and a few black olives, press lightly, cover with a layer of tapenade, then a layer of aubergines and so on until completely filled terrine.

Lay a board or a piece of cardboard wrapped in aluminum foil and the size of the terrine on top, place a weight (tin can) on top, to press and refrigerate for a minimum of 3 hours.

Prepare a sauce by mixing the olive oil, lemon juice, basil, and degermed and crushed garlic, salt and ground pepper