Mediterranean vegetable counter with herbs

Name: Mediterranean vegetable counter with herbs
Cook time: 30 min
Total time: 240 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 8 leaves white gelatin; 1 dl extra virgin olive oil; 3 toes garlic pressed out; 1 tin can tomato cubes 400 g; 1 bag fresh Italian herbs (20 g), chopped finely; 2 dl medium dry sherry; (sea salt; (freshly ground) black pepper; 1 medium zucchini; 1 medium eggplant

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.

Ingredients

Kitchen Stuff

plastic foil
terrine or cake tin, capacity approx. 1 liter

Directions

Gelatine soak in cold water for about 5 minutes.
Heat 2 tablespoons of oil in woks and gently fry garlic.
Stir in tomato pieces, herbs and sherry and simmer for approx.
3 minutes.
Season to taste with salt and pepper.
Gelatin squeezing and stirring in hot sauce while stirring.
Allow to cool until completely gelatinous.
Preheat the grill to the highest setting.
Cut zucchini and aubergine into slices of 3/4 cm in length.
Spread thin slices with oil and roast nicely brown on griddle under grill for about 6 minutes, turning halfway.
Spread the salt and pepper from a grill.
Form a tight coat with plastic foil.
Add a bit of tomato sauce.
Lay aubergine slices on top.
Cover with sauce, lay low courgette and cover with sauce again.
So continue until vegetables are gone.
Give the rest of tomato sauce over it.
Put terrine in refrigerator in approx.
3-4 hours.
Then place the rectangular dish on shape, turn it together and let terrine slide to scale.
Remove plastic foil..