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Ratatouille in a terrine

Preparation

Recipe preparation
  • Remove the seeds from the tomatoes, and dice them.
  • Peel then chop the onions and the garlic.
  • Cut the peppers in two, remove the seeds and dice them.
  • Rinse and dice the eggplant, the courgette without peeling.
  • Heat some oil in a frying pan, add the onions and the garlic.
  • Cook over low heat for 3 minutes.
  • Add the peppers, cook for 5 minutes.
  • Add the courgette, the eggplant, the tomatoes and the thyme. Season with salt and pepper.
  • Cook over low heat for 30 minutes, regularly stirring.
  • Add the tomato coulis.
  • Prepare the Tipiak Couscous with tomatoes and provencal herbs as indicated on the pack. Allow to cool.
  • For the guacamole, mash the avocados flesh until you get a puree. Incorporate the lemon juice, the tomato, and half of the diced onion. Season with salt and pepper.
  • Mix half of the guacamole with half of the Couscous with tomatoes and provencal herbs.
  • In a terrine dish greased with butter, put half of the Couscous. Pour the ratatouille over and cover with the couscous/guacamole mix.
  • Leave the terrine in your refrigerator for at least one hour before you remove it from its mould.
  • Serve with the rest of the guacamole on the side.

Ingredients

Ingredients
  • 125 g of tomatoes
  • 50 g of onions
  • 1 small garlic clove
  • 150 g of peppers (of two different colours if possible)
  • 120g of eggplant
  • 200g of courgette
  • 3 tablespoons of olive oil
  • Thyme
  • Salt, pepper
  • 200g of tomato coulis (thin puree)
  • 200g of Tipiak French style Couscous

For the guacamole :

  • 3 avocados
  • Lemon juice
  • 1 tomato
  • ½ onion

Used in the recipe

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