ingredients

200 g medium grain couscous semolina
1 eggplant (350 g)
3 tomatoes (300 g) ripe and firm
150 g ricotta
3 big eggs
1 sweet onion
2 cloves garlic
1 bouquet of basil
1 good pinch of Cayenne
Olive oil

Equipment

1 board 1 knife
1 garlic press
3 large bowls
1 fine strainer
1 nonstick skillet
1 cake mold of at least 1.3 liters

Steps

STEP 1

Cut the aubergine into thin slices; stack them to cut them into sticks. Put them in a bowl with Cayenne, 1 clove of pressed garlic, salt, drizzle with olive oil, mix. Let stand for 30 minutes. Cook in a frying pan over high heat 3-4 min, stirring often.

2ND STEP

Cut the tomatoes into slices, roughly remove the pips, cut the pulp into small cubes. Put them in the colander, salt generously, let disgorge 10 min. Pour them in a bowl with 1 clove of pressed garlic, all the finely chopped basil, black pepper from the mill.

STEP 3

Put the semolina in a bowl with 1 tbsp. to s. oil; mix with a fork to coat the seeds. Heat 2 dl of salted water, pour over the semolina, cover, let it inflate 5 min.

STEP 4

STEP 5

Generously oil the bottom and sides of the mold. Beat in a bowl ricotta and eggs, pepper; mix perfectly with semolina. Pour the whole in the mold, without leaving holes, but without too much packing.

STEP 6

Even out the surface. Bake for 20 minutes in preheated oven at 210 ° C (tea 7). When the top is golden, peel the sides with a knife, wait 5 minutes, turn back to unmold. Enjoy at room temperature.

tips

Top with cucumber slices mixed with arugula leaves, just seasoned with balsamic vinegar, or sliced ​​tomatoes generously sown with pimple leaves.

Decorate the cooled terrine with basil leaves and / or diced tomatoes, cooked aubergine slices, black olives ...

? Renew the recipe by mixing with the semolina a few anchovy fillets in small pieces, chopped black olives, parmesan minidés ...