Eggplant and Bell Pepper Terrine with Sun-dried Tomato Vinaigrette

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2 large eggplants, sliced lengthwise, 1/4-inch thick
3 medium zucchini, sliced lengthwise, 1/4-inch thick
salt and pepper
4 tablespoons olive oil
6 medium onions, sliced 1/8-inch thick
1 teaspoon chopped garlic
4 green bell peppers
4 red bell peppers
4 yellow bell peppers
1 tablespoon unflavored gelatin
Sun-dried Tomato Vinaigrette
2 cups olive oil
4 sprigs thyme
4 sprigs rosemary
4 garlic cloves
1/2 cup sun-dried tomatoes, drained
1/2 cup balsamic vinegar

1. Season the eggplant and zucchini with salt and pepper and brush with oil. Put the remaining oil in a sauté pan and heat. Add the eggplant and zucchini in batches and sauté over medium heat until tender and golden, approximately 1 minute per side. Remove from pan and drain on paper towels.

2. Add sliced onion to the oil in the sauté pan and sauté over medium heat, stirring occasionally, until caramelized to a deep golden brown, about 15 minutes.

3. Add the garlic and cook for 3 more minutes. Season with salt and pepper to taste.

4. To roast the peppers: Prepare barbecue or grill. Char the peppers over high heat until blackened. Put the charred peppers in a brown bag or cover tightly with a dish towel for a few minutes to steam. This will loosen the charred skin. Remove the skin and seeds, and cut into 3 or 4 lengthwise strips. Press down to flatten as much as possible.

5. To prepare the terrine pan: Lightly grease a 10-inch loaf pan or an aluminum mold. Cut parchment paper to cover inside and bottom of the pan to prevent sticking.

6. Preheat oven to 300 degrees F.

7. To assemble the terrine: Starting with eggplant, alternate layers of eggplant, zucchini, green, red, and yellow bell peppers, and onions, sprinkling a pinch of gelatin on top of each layer. End with a layer of eggplant. Cover top with parchment paper and encase the entire pan in aluminum foil.

8. Put the loaf pan or mold in a larger pan filled with 1 inch of boiling water and bake for 1 hour at 300 degrees F.

9. Remove from oven and place a weight (such as another loaf pan filled with cans) on top of the mold to keep the layers in place. This will force the vegetables to drain. Pour off the liquid, then recover the terrine and chill for at least 4 hours, but preferable overnight.

10. Remove the terrine from the mold and slice into 1-inch portions. Serve with Sun-dried Tomato Vinaigrette.

Serving Size: 10

Sun-dried Tomato Vinaigrette

1. In a saucepan, heat the olive oil. Add the thyme, rosemary, and garlic, and cook over low heat about 8 minutes, or until the garlic is golden.

2. Add the sun-dried tomatoes and the balsamic vinegar, and remove from heat. Let stand at room temperature until cool.

3. To serve, drizzle over each slice of Eggplant and Bell Pepper Terrine.

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