Why Erroneous

My first mistake was to buy these tomatoes. I keep assuming everything on Farmers Market should taste good. They looked so beautiful, but the taste was nothing like their looks — watery and diluted. The only way to make them more or less enjoyable was to concentrate their flavor by partial dehydration, by making something similar to sun-dried tomatoes. Then I’ve made another mistake — left them in the oven for too long, and they turned into completely dry chips. Using plain Noosa yogurt to reconstitute some of their moisture became a brilliant idea! Alternating layers of dry tomatoes and yogurt created an equilibrium of texture and flavors. It could’ve been mistaken for salami with unusually layered “meat” and “fat.” Couldn’t it?

Erroneous Terrine: Tomatoes and Yogurt
Erroneous Terrine: Tomatoes and Yogurt

Purposeful Variations

Obviously, the next step was to try the same with my second favorite vegetable — an eggplant. Even though I knew eggplants need careful seasoning and added herbs and salt to the yogurt spread, the result was not as exciting as with tomatoes. Combining eggplants and tomatoes was much better. I am yet to try zucchini and sweet and mild chili peppers.

Erroneous Terrine: Eggplants and Herbed Yogurt
Erroneous Terrine: Eggplants and Herbed Yogurt

Another idea I have in my mind is for vegan version with seasoned coconut cream. For example, a mixture of Thai green curry paste and coconut cream spread on long slices of dry eggplant, which are rolled tight after becoming softened, then sliced across…

Erroneous Terrine

Prep Time5 mins
Cook Time3 hrs
Total Time6 hrs 5 mins
Course: Appetizer
Cuisine: American, European
Keyword: eggplant, lycooking, lyukum cooking lab, recipe, tomato, vegetables
Servings: 2 1.5"H x 2.5"D terrines


  • 3 tomatoes large Beefsteak
  • 2 Italian eggplant
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp thyme dry
  • 1 tsp black pepper freshly ground

for spread

  • 1 cup yougurt plain Noosa
  • 1 tsp salt
  • 1 tbsp herbs optional, assorted, puree


  • Preheat oven to 250F, convection mode. Line two 18x13" baking sheets with silicone mats or oil sprayed parchment paper.
  • Wash and slice across tomatoes and eggplants to 0.3" thick slices. Lightly spray them with olive oil. It will help to dehydrate them evenly. Sprinkle with salt, sugar, pepper, and thyme. Salt and sugar help to draw water for faster drying. They also season vegetables during cooking. Dehydrate in preheated oven for at least 3 hours, or until dry and almost paper thin. If after 3 hour they are not dry enough, turn off the heat and leave vegetables to continue drying in closed oven.
    Dehydrated Tomatoes and Eggplants
  • When done, tomatoes will be flexible. Expect eggplants to become crunchy. Both will slightly caramelize.
    Dehydrated Eggplants
  • Season yogurt and mix well. Alternate layers of dry vegetables and thinly spread yogurt mixture. Tightly wrap in plastic and refrigerate for at least 12 hours.
    Erroneous Terrine: Eggplants and Herbed Yogurt
  • Thinly slice cold terrines right before serving.
    Erroneous Terrine: Eggplants, Tomatoes, and Herbed Yogurt
Erroneous Terrine: Eggplants, Tomatoes, and Herbed Yogurt