Rainbow Vegetable Terrine
4 large eggplant
1 Cut eggplant lengthwise into 1/2-inch thick slices. Place eggplant in a colander set over a bowl. Sprinkle with salt. Drain for 30 minutes. Rinse under cold running water, then pat dry with absorbent kitchen paper.
3 tablespoons olive oil
2 red peppers, seeded and quartered
2 green peppers, seeded and quartered
2 yellow peppers, seeded and quartered
6 1/2 ounces ricotta cheese, drained
3 tablespoons chopped fresh basil
freshly ground black pepper
2 Preheat oven to 350 F. Preheat grill to a high heat.
3 Brush eggplant slices lightly with oil. Place on nonstick baking trays. Bake for 20 minutes or until softened.
4 Place red, green and yellow peppers, skin side up, under grill. Cook for 10-15 minutes or until skins are blistered and charred. Place peppers in a plastic food bag or paper bag. Set aside until cool enough to handle, then remove skins.
5 Combine ricotta cheese, basil and black pepper to taste in a bowl.
6 Line base and sides of a 5 1/2 x 8 1/2-inch nonstick loaf tin with eggplant slices, allowing eggplant slices to overhang the sides of tin by 2 in. Place a layer of red pepper in base of lined tin. Top with a layer ricotta mixture, a layer eggplant, a layer green pepper. Repeat layers using a different colored pepper each time until all ingredients are used. Fold overhanging eggplant over filling.
7 Cover dish with aluminum foil. Bake for 45 minutes or until tender. Drain off any juices. Cover with foil again and place a heavy weight on top. Stand for 1 hour.
Serving suggestion: Serve this delicious and pretty vegetarian dish cut into thick slices. For a complete meal, accompany with crusty whole meal bread or rolls and a tossed green salad.
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