Antje and Gintare describe this terrine as a “beaming gem” that can serve as both a starter with bread and a main course when paired with salad.

Ingredients

1 eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
2 red peppers, deseeded and sliced lengthwise
2 red onions, peeled and finely chopped
4 tbsp raisins
2 tbsp red wine vinegar
4 tbsp red currants, mashed through a colander to keep the little stones out
1 tbsp raw cane sugar
2 cans of chopped tomatoes
100 g red currants, passed through a colander to keep the pits out
4 tbsp raw cane sugar
3 garlic cloves, peeled
1 cm fresh red chilli pepper
3 tsp agar agar
1 tbsp potato starch
Olive oil
Salt, pepper, basil
Handful cashew nuts
Handful of pecans
Sprinkle of red chilli flakes
Handful of basil leaves, chopped

How to make it

Heat the oven to 250 degrees on the fan-forced setting.

Place the aubergine, zucchini and pepper slices on parchment paper or in an oven proof dish. Drizzle with olive oil, sprinkle with salt and roast for +-12 minutes, until they’re soft but not overcooked.

Heat up olive oil in a pan and fry the red onions until soft. Add the raisins, red currants, raw cane sugar, red wine vinegar and sprinkle a little bit of salt. Stir well, cook for more 2 minutes and set aside.

Place the chopped tomatoes, red currants, cane sugar, garlic, chilli, agar agar, potato starch in a blender and mix until smooth.
Pour the mixture into a saucepan, season with sea salt and black pepper and bring to boil. Lower the heat, then stir continuously until the sauce begins to thicken (3-4 minutes). Remove the saucepan from the heat, stir for another minute and allow to cool down.

Slightly oil and cover a terrine form with cling film. Spoon a layer of the tomato gel on the bottom of the terrine form, then add a layer of the grilled vegetables. Always leave a little space on the sides of the form for the tomato gel to sink. Spread the second thin layer of tomato gel as well as the grilled vegetables, then one more thin layer tomato gel before spreading the onion mixture.  Add another thin layer of tomato gel, the last grilled vegetable layer and cover everything with the remaining tomato gel. Place the terrine dish into the fridge and allow to cool and set for three hours or overnight.

Toast the cashews and pecan nuts with dried chilli flakes and black pepper until the cashews are golden and fragrant. Sprinkle the nuts as well as the basil leaves over the terrine.

To serve, cut in slices and enjoy!