Vegetable terrine with eggplant, pepper and zucchini
Vitamin C
silicon (Si)
potassium (K)
Fiber
manganese (Mn)
Beta-carotene
Description
Light vegetable terrine with eggplant, bell pepper and zucchini in tomato-wine jelly with feta
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Eggplants — 0.25 шт
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Bell pepper (red) — 0.25 шт
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Bell pepper (yellow/orange) — 0.25 шт
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Zucchini — 0.25 шт
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Tomatoes — 0.25 шт
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Tomato juice — 35 мл
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White dry wine — 25 мл
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Red onion — 0.25 шт
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Olive oil (extra virgin) — 10 мл
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Food gelatin — 2 г
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Feta (sheep milk brine cheese) — 8 г
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Balsamic vinegar — 3 мл
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Granulated sugar — 1 г
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Table salt — 1 г
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Ground black pepper — 1 г
- Slice eggplant and zucchini thinly lengthwise, fry in olive oil until soft
- Roast bell peppers whole until skin chars, peel and slice into strips
- Soak gelatin in cold water for 5 minutes
- Heat tomato juice with white wine, sugar and salt, dissolve gelatin without boiling
- Slice red onion and yellow tomato into thin rings
- Layer vegetables in a mold and pour over the tomato-wine mixture
- Refrigerate for 40–60 minutes until fully set
- Before serving, slice the terrine into portions, garnish with crumbled feta and balsamic cream
225
58 kcal / 100 g
kcal
6.5 g
1.7 g / 100 g
Protein
20.3 g
5.2 g / 100 g
Carbohydrates
12.5 g
3.2 g / 100 g
Fats
3.2 g
0.8 g / 100 g
Ash
5.9 g
1.5 g / 100 g
Fiber
88.1%
Water
9.2 g
2.4 g / 100 g
Sugars
0.2 g
0.1 g / 100 g
Starch
0.17 g
0.04 g / 100 g
Omega-3
1.27 g
0.32 g / 100 g
Omega-6
2.7 g
0.7 g / 100 g
SFA
