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1
Mix the olive oil with the coriander.
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2
Slice the eggplants lengthwise in approx 1/2 inch thick slices.
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3
Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
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4
Repeat with all the slices, then set aside to cool.
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5
Preheat the oven to 350u00b0F.
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6
Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
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7
Mix with all the other ingredients and seasonings.
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8
Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
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9
If you don't have a non-stick loaf tin, line first with parchment paper.
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10
Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
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11
Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
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12
Remove from the oven, leave to cool in the tin.
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13
The terrine can now be transferred to the fridge until ready to serve.
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14
Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.
