Vegetable and Cheese Terrine

1 large eggplant
2 medium zucchini
2 or 3 red pepper
2 or 3 tomatoes,
sliced into 1/2-inch slices
juice and grated rind of 1 lemon
1/2 cup extra virgin olive oil
1 pound firm goat or sheep's cheese
basil leaves
salt and pepper

Cut the eggplant lengthways into 1/2-inch slices. (If old and seedy, sprinkle with salt and allow to stand for an hour with weight on top to remove bitter juices then wash and dry). Score each side of eggplant slice with sharp knife. Mix olive oil with lemon juice and rind. Brush over eggplant slices, add a grinding of pepper. Fry, barbecue or bake in hot oven till cooked through. Thinly slice zucchini lengthways, brush with lemony oil, then fry, barbecue or bake in oven till just softened. Remove flesh from pepper, bake in hot oven or chargrill skin side until it blackens. Remove and put straight into plastic bag to sweat. Once cool, remove blackened skin. Line a terrine with aluminum foil, then cover with foil with a layer of plastic wrap. Place a layer of eggplant on bottom and up sides. Layer in zucchini, then pepper, tomato slices, basil leaves, and cheese. Repeat finishing with eggplant. Fold over wrap, then foil. Place a brick (or other rectangular weight) on top and refrigerate.

Serves 6



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