Eggplant, Mixed Roasted Pepper and Mozzarella Terrine

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2 large eggplants, stems removed
olive oil
salt and pepper
2/3 cup black olives, pitted and chopped
2 tablespoons capers, drained
2 tablespoons parsley, chopped
2 tablespoons basil, julienne
2 tablespoons chives, chopped
2 large red peppers, roasted
1 large yellow pepper, roasted
16 ounces mozzarella, thinly sliced lengthwise
1/2 cup pine nuts, toasted, chopped
extra virgin olive oil, for drizzling

Slice eggplant lengthwise into 1/2-inch slices and brush generously with olive oil. Season with salt and pepper and arrange in one layer on baking sheets and broil in batches about 4 inches from heat until eggplant is golden and tender. Transfer to paper towels and drain.

Combine the olives, capers, parsley, basil and chives in a bowl and set aside. Remove skin, seeds, and stem from peppers, and cut peppers into wide strips.

Line a small loaf pan (or a terrine mold if you have one) with plastic wrap, leaving about a 5-inch overhang. Assemble the terrine in this fashion: Eggplant, olive mixture, peppers, mozzarella, and pine nuts, beginning and ending with eggplant. You should be able to get at least 4 layers. Cover the top eggplant layer with the plastic overhang and weight the terrine with a 4 to 5 pound weight, such as another loaf pan filled with soup cans etc., and chill in the refrigerator for 12 to 24 hours (I prefer the 24 hours personally).

To unmold, remove the weights and invert the terrine onto a cutting board. Remove the pan and the plastic wrap and carefully cut slices with a serrated knife. Serve slices drizzled with extra virgin olive oil and a sprinkling of salt and parsley.



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