Roasted Pepper and Eggplant Terrine

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1 tablespoon gelatin powder
1 1/4 pound eggplant, sliced thin, grilled
1 1/4 pound red bell pepper, roasted, cut into strips
6 fluid ounces vinaigrette dressing

1. Lightly oil the terrine mold and line it with plastic wrap.

2. Sprinkle the gelatin over the surface of 6 ounces of the vinaigrette; let stand until gelatin is softened, about 3 minutes. Then stir the mixture over low heat just until the gelatin is dissolved.

3. Fill the mold by alternating layers of eggplant slices, roasted peppers, and the gelatin mixture. Release air bubbles by tapping the pan gently on work surface.

4. Cover the terrine with additional plastic wrap and weight the terrine until set. Properly chill.

5. Slice the terrine; serve on chilled plates.

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