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Sharon Angel
Mediterranean vegetable counter with herbs
A nice Mediterranean recipe. The main course contains the following ingredients: white gelatin, extra virgin olive oil, garlic (squeezed), tomato cubes (400 g), fresh Italian herbs ((20 g), finely chopped), medium dry sherry, (sea) salt, (freshly ground) black pepper, zucchini and eggplant.
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Ingredients
Directions
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Gelatine soak in cold water for about 5 minutes.
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Heat 2 tablespoons of oil in woks and gently fry garlic.
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Stir in tomato pieces, herbs and sherry and simmer for approx.
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3 minutes.
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Season to taste with salt and pepper.
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Gelatin squeezing and stirring in hot sauce while stirring.
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Allow to cool until completely gelatinous.
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Preheat the grill to the highest setting.
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Cut zucchini and aubergine into slices of 3/4 cm in length.
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Spread thin slices with oil and roast nicely brown on griddle under grill for about 6 minutes, turning halfway.
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Spread the salt and pepper from a grill.
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Form a tight coat with plastic foil.
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Add a bit of tomato sauce.
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Lay aubergine slices on top.
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Cover with sauce, lay low courgette and cover with sauce again.
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So continue until vegetables are gone.
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Give the rest of tomato sauce over it.
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Put terrine in refrigerator in approx.
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3-4 hours.
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Then place the rectangular dish on shape, turn it together and let terrine slide to scale.
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Remove plastic foil..
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Nutrition
175Calories
Sodium38% DV920mg
Fat20% DV13g
Protein6% DV3g
Carbs2% DV6g
Fiber16% DV4g
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