FRIJE

Instructions

• 1.   Cut the eggplants in half lengthwise, cut the flesh into a crosshatch pattern, and add half of the olive oil.
• 2.   Bake them in a hot oven for 25 to 30 minutes. The flesh is cooked when a spoon easily sinks into it and the pulp comes off.
• 3.   Roast the red peppers in the oven until the skin blackens, then remove the skin. Empty the eggplants of their pulp, chop them with a knife or in a blender, then add
• 4.   4 eggs and the remaining olive oil, mixing well.
• 5.   Blend the peppers with the garlic and herbs, then incorporate 2 eggs, the
• 6.   heavy cream, salt, and pepper.
• 7.   Grease a terrine dish, alternate a layer of eggplants, a layer of peppers, and
• 8.   a layer of eggplants.
• 9.   Bake in a water bath in the oven for 1 hour (180°C). Cool and unmold.
• 10.   Serve with a tomato coulis prepared with ripe tomatoes, garlic, onion, thyme, and bay leaf.