Aubergine and feta terrine

Aubergine and feta terrine


4 people made this

About this recipe: Delicious Greek-style terrine made with aubergine, tomato and oregano. Slice and serve at room temperature with new potatoes, salad and crusty bread.

Samantha's Supper Kent, England, UK

Serves: 4 

  • 90ml olive oil
  • 2 small aubergines, sliced 1/2 inch thick
  • 150g good quality salty Feta cheese
  • 150g cream cheese
  • 3 eggs
  • salt and pepper to taste
  • sprinkle of smoked paprika
  • 150g baby plum tomatoes
  • 60ml double cream
  • 2 tablespoons fresh oregano, torn
  • sprinkle of dried basil

Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

  1. Pre-heat the oven to 190 C / Gas 5.
  2. Line a baking tray with baking parchment and brush all over with approx 4 tablespoons of olive oil. Place the aubergine on the tray in a single layer. Season well and bake in the oven for 40 minutes or until the aubergine are soft and golden in colour.
  3. Remove from the oven and set aside to cool. Reduce the oven temperature to 150 C / Gas 2.
  4. Line a terrine or small loaf tin with foil (bottom and sides). Lightly brush all over the foil with olive oil.
  5. In a mixing bowl combine the feta, cream cheese, eggs, pepper and smoked paprika. Whisk together until smooth and thick in texture.
  6. Place the aubergine onto the terrine or loaf tin next to each other, overlapping, until all used. In between, place the tomatoes and sprinkle over 1/2 of the oregano.
  7. Spoon over the cheese mix until full, but a little of the eggplant and tomatoes are poking through (this looks attractive when plating up). Sprinkle over the remaining oregano and basil.
  8. Bake in the oven for 30 minutes or until 'set'. Remove and allow to cool in the tin.
  9. Remove from the tin and slice thickly. Place onto a plate and drizzle each slice with a teaspoon of olive oil. Serve.

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