Eggplant Aubergine Chicken Terrine
Elevate your dinner table with this elegant Eggplant Aubergine Chicken Terrine, a sophisticated blend of flavors and textures that’s as impressive as it is delectable. Layers of golden, tender eggplant embrace a savory filling of ground chicken, sun-dried tomatoes, and fresh herbs, all bound together by creamy heavy cream and a kiss of panko breadcrumbs for just the right texture. Baked to perfection in a water bath, this terrine is moist, aromatic, and perfect for special occasions or Sunday gatherings. Serve it warm or at room temperature alongside a fresh salad or crusty bread for a stunning centerpiece dish that’s both comforting and gourmet. With its artful presentation and Mediterranean-inspired ingredients, this terrine is a showstopper for lovers of refined chicken recipes.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 500 grams chicken breast, ground
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 120 milliliters heavy cream
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 30 grams panko breadcrumbs
- 50 grams sun-dried tomatoes, finely chopped
- 1 tablespoon butter, for greasing
Instructions
Preheat your oven to 180°C (350°F) and grease a loaf pan with butter. Line the pan with parchment paper, leaving an overhang to make the terrine easy to lift out once cooked.
Slice the eggplants lengthwise into 0.5 cm (1/4 inch) thick slices. Lightly sprinkle with salt and let them sit for 15 minutes to draw out any bitterness. Rinse with water and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices until soft and golden on both sides, about 2-3 minutes per side. Add more oil if needed. Set the eggplant slices aside to cool.
In a medium bowl, combine the ground chicken, garlic, shallot, heavy cream, egg, parsley, thyme, salt, black pepper, panko breadcrumbs, and sun-dried tomatoes. Mix until evenly combined.
Layer the bottom and sides of the prepared loaf pan with half of the cooked eggplant slices, letting some hang over the edges of the pan.
Spread half of the chicken mixture over the eggplant layer and press gently to even it out.
Add a middle layer of the remaining eggplant slices, then spread the remaining chicken mixture evenly on top.
Fold the overhanging eggplant slices over the top of the chicken layer to encase the terrine. If needed, trim any eggplant slices to fit neatly.
Cover the terrine with foil and place the loaf pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the loaf pan to create a water bath.
Bake the terrine in the preheated oven for 50-60 minutes, or until the internal temperature reaches 74°C (165°F).
Remove the loaf pan from the water bath and let the terrine cool in the pan for 15 minutes.
Carefully lift the terrine out of the loaf pan using the parchment paper overhang. Transfer to a serving platter and slice into portions. Serve warm or at room temperature with a side salad or crusty bread.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 43.9 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 226 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4419 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
