- Preparation time
- Cooking time
Cut the eggplant in half. Pierce them with a fork and set over a parchment paper lined baking tray. Bake in oven, with the inside facing upwards for 45 minutes at 180 °.
Slice the zucchini long width. Speam for 4-5 minutes until tender. Lett cool down.
Scoop the inside of the eggplants, and pour into a blender or a food processor. Process adding the eggs, the parmesan cheese, the diced ham and the basil leaves.
Line a buttered terrine mould with a piece of parchment. Neatly lay in the steamed zucchini to cover the bottom and sides completely.
Do not worry if they dangle over the sides: you can fold over later.
Assemble the terrine filling: spread out 1/2 thick layer of the eggplant mixture. Add an extra layer of zucchini and fontina cheese. then finish with the remaining eggplant mixture.
Bake for 30 minute at 180°C.
Serve hot or cold, sided by tomato sauce or braised tomatoes.
I love vegetables terrines, especially in summer-time they are very convenient. I set the terrine in the morning, refrigerate and bake just when back from the beach, while taking a shower.
They are excellent hot, but the leftovers are even better as aperivito before the next meal.
Besides, these dishes are very cheap, and eye catching with no effort…. So why don’t you try it yourself.