Dilmah “t” earl Grey Tea smoked vegetables terrine, eggplant caviar, tomato petals

Methods and Directions

• Slice 2 eggplants lengthwise, 2mm thick.
• Skin tomato, cut in quarter, remove seeds, keep skin aside.
• Roast and skin capsicums.
• Place all vegetables on a cooling rack.
• Toast Dilmah “t” Earl Grey until smoky. Place the vegetables over and cover with foil.
• Cover terrine mold with cling film.
• Place eggplant in the mold, alternate with vegetables until covered.
• Refrigerate.
• Cut an eggplant lengthwise.
• Dress with oil, salt and pepper.
• Roast in the oven until the flesh is soft.
• Scoop out, blend to a smooth paste.
• Place tomato skin on a tray.
• Set up the oven with pilot light on.
• Leave it to dry overnight.
• Place a slice of the terrine on the plate.
• Add one quenelle of eggplant caviar.
• Garnish with dried tomato petal.