Little eggplant terrines

A starter that’s high in fibre, vitamins (A, B9, C, B12) and calcium! You can turn this into a main course by using the same quantities for 4 people. Add a milk-based dessert and you’re done!

Ingredients (serves 6):

  • 400 g frozen eggplant, grilled
  • 200 g frozen green beans
  • 200 g sliced carrots
  • 1 red or yellow pepper
  • 200 g feta (or 2 mozzarella balls)
  • 1 bunch of parsley
  • 1 tbsp oil
  • salt, pepper
  • 6 individual ramekins


  • Thaw the eggplant. In the meantime, heat a tablespoon of oil in a pan and add the chopped onion, green beans (cut into short lengths), carrot slices and pepper cut into small dice (preferably peeled) and season to taste.
  • Leave to cook for 15 minutes, adding a little water if necessary.
  • Leave to cool and add the feta, cut into dice.
  • Oil the ramekins and place a slice of eggplant in the bottom of each one.
  • Fill the ramekin with the cooked vegetables and feta mixture and cover with a slice of eggplant.
  • Bake at 200°C for 15 minutes. Turn out.
  • Sprinkle with chopped parsley before serving.

You can use mixtures of frozen ready-prepared vegetables to make this recipe. They come already chopped and contain no added salt. Then just carry on with the recipe as described.


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