Eggplant-Red Pepper Terrine
4 large eggplants
Slice eggplants lengthwise in 1/8-inch slices. Salt and place slices in a colander to drain for 20 minutes. Rinse and dry slices between layers of paper toweling, and weight down with a heavy object. Lightly season eggplant with salt and pepper and sautéin a pan with barely any olive oil in it. Drain sautéed slices between layers of toweling and weight down with a heavy object. Line a terrine mold with eggplant slices; let the slices hang over the sides of the terrine. Alternate 2 or 3 layers of eggplant with a thin coating of pesto and a layer of red peppers. Continue layering until all the eggplant and peppers are used. Fold the eggplant slices over the top, and then cover terrine with plastic wrap. Weigh down with bricks and refrigerate for at least 2 days.
salt to taste
pepper to taste
olive oil as needed
5 red peppers, roasted, peeled, and seeded
2 ounces pine nuts, lightly toasted
6 garlic cloves, roasted
15 basil leaves, fresh
15 oregano leaves, fresh
1-1/4 teaspoon black pepper or to taste
2 ounces Parmesan cheese, grated
1 ounce Pecorino Romano cheese, grated
1 cup virgin olive oil
2 large, very ripe tomatoes
3 tablespoons minced fresh basil
1 tablespoon olive oil
1 tablespoon red wine vinegar
Serve with Tomato-Basil Coulis.
Place all ingredients except the olive oil in a blender and puree. Add the oil slowly, pulsing the blender on and off to incorporate, until all the oil has been added. Adjust seasoning with salt and pepper.
For Creamy Pesto, fold in 2 cups of heavy cream.
Wash the tomatoes and pat dry. Cut in half, lengthwise, and remove cores. Cut each half into quarters and set aside.
Peel and finely mince shallot.
Heat oil in a small saucepan over medium heat. Add the shallot and sautéfor 1 minute. Add the tomato and sautéfor 5 minutes. Stir in vinegar.
Scrape into a blender and puree.
Strain through a fine sieve into a nonreactive container.
Stir in basil and season to taste with salt and pepper.
Cover and refrigerate until ready to use.
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