Aubergine, tomato and feta terrine topped with fresh basil
- 8 tomatoes, halved
- 15ml (1 tbsp) sugar
- pinch of salt
- 60ml (¼ cup) garlic butter
- olive/avocado oil
- 3 large aubergines, thinly sliced lengthways
- 200g feta
- 125ml (½ cup) red pepper pesto
- a handful of fresh basil
Preheat the oven to 200°C.
Place the tomatoes onto a baking tray and lightly sprinkle with the sugar and salt. Roast in the oven until tender but still holding their shape, for about 30 minutes.
Melt some of the butter with a generous splash of oil and fry the aubergine slices in batches, a few at a
time. Add more butter and oil as the aubergine absorbs it during cooking.
Pack the tomatoes, cut side down, into a 20cm ring tin, overlapping them as needed to form a dense top layer.
Crumble the feta over the top of the tomatoes and pack down lightly with your hands to form the second layer. Lightly spread the pesto over and add the aubergines to form the last layer.
Once all the layers are in the tin, cover with plastic wrap and pat down one last time. Refrigerate to set for about 30 minutes.
Gently unmould onto a serving platter and generously scatter fresh basil leaves on top.