Terrine Mauritanienne (Mauritanian Terrine) is a traditional Mauritanian recipe for a classic vegetarian dish of beans and aubergine in a spice base that's finished by mixing with beaten eggs and baking in the oven. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Mauritanian Terrine (Terrine Mauritanienne).
Rinse the chickpeas. Place in a bowl, over with water and set aside to soak for 2 hours.
Sprinkle the aubergine cubes with salt and set aside.
Melt the butter in a frying pan (this needs to be oven-proof and must have a lid), add the spies and fry for a couple of minutes or until aromatic. Wash the lentils, drain the chickpeas and add to the pan. Pour in 1l water and add the bayleaf. Bring to a simmer, cover the pan and cook for about 80 minutes or until the chickpeas are tender.
Stir the mixture occasionally as it cooks and add more water as needed. Just before the end of the cooking time remove the bayleaf and add the chopped peanuts. Take off the that and set aside to cool.
Adjust the seasonings to taste then beat the eggs with the vegetable oil. Beat the eggs into the cooled bean mixture then cover with foil and a lid. Transfer to an oven pre-heated to 200°C and bake for 30 minutes, or until set.
Serve warm, cut into wedges and sprinkled with ground cumin seeds.
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