Terrine with Tomatoes, Eggplant and Zucchini

Ingredients

• 2 ripe tomatoes
• 1 red bell pepper
• 1 Zucchini
• 1 eggplant
• 1 Garlic clove
• 60 g flour
• 200 ml low‑fat milk
• 4 eggs
• Salt
• Pepper
• nutmeg
• 1 tsp olive oil (for the pan)
• basil (for garnish)

Instructions

1. 1.

   Blanch the tomatoes in boiling salted water briefly, peel, halve, core and dice. Wash the bell pepper, halve, core, remove inner membranes and slice into strips. Dice the zucchini. Dice the eggplant, salt it lightly. Cook all vegetables except the tomatoes in salted water for about 4 minutes until al dente, drain, rinse with cold water and let them dry well. Mix with peeled and finely chopped garlic and 1 tbsp flour.

2. 2.

   Preheat the oven to 200 °C (392 °F).

3. 3.

   Separate the eggs; beat the egg whites to half‑firm peaks. Whisk the remaining flour with milk, yolks and spices until smooth. Fold in the beaten whites. Stir in the vegetables and pour the mixture into a greased terrine mold. Place the mold on a deep baking tray and pour about 1 cm of hot water around it. Bake in the preheated oven on the middle rack for 35–45 minutes.

4. 4.

   Let cool, unmold, slice into rounds and serve garnished with basil.