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Ratatouille Terrine Recipe - Cooking Index

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Ratatouille Terrine

The terrine may be made up to three days ahead. Cover it tightly in the pan and refrigerate. Unmold and bring to room temperature before serving. The sauce can be made up to three days ahead and refrigerated. Simply bring to room temperature before using.

Courses: Main Course, Vegetarian
Serves: 6 people

Recipe Ingredients

2 cups 396g / 13ozEggplants - (2 1/2 lbs) - cut lengthwise (medium)
  Into 1/2"-thick slices
1/3 cup 78mlOlive oil
1/4 cup 59mlJarred tapenade (black olive paste)
3 cups 711mlRed bell peppers - roasted, and (medium)
  Cut lengthwise into 3 sections
7 oz 198gSoft mild goat cheese - sliced thin
  Fresh Herb Sauce
1/4 cup 36g / 1.3ozChopped fresh basil
1/4 cup 10g / 0.4ozChopped fresh flat-leaf parsley
1 cup 237mlGarlic clove - sliced (small)
4 teaspoons 20mlBalsamic vinegar
6 tablespoons 90mlOlive oil

Recipe Instructions

Preheat broiler. Arrange eggplant slices in single layer on baking sheets; brush both sides of eggplant with oil and sprinkle with salt to taste. Broil eggplant in batches until golden and tender, 4 to 5 minutes per side. Transfer eggplant to paper towels to drain.

Line an 8 1/2- by 4 1/2-inch loaf pan with plastic wrap, leaving a 3-inch overhang. Layer eggplant, olive paste, bell peppers and cheese in pan, beginning and ending with eggplant. Cover with plastic overhang and place 3- to 4-pound weight (such as another loaf pan filled with canned goods) on top. Chill 24 hours.

Make Fresh Herb Sauce: In food processor or blender, combine basil, parsley, garlic, vinegar, oil, 2 tablespoons water and salt and pepper to taste. Process until smooth.

To serve, remove weight, invert terrine onto cutting board, and discard plastic wrap. Cut terrine into 3/4-inch-thick slices. Pour a little basil sauce onto serving plates, tilting to spread sauce. Arrange terrine slices on sauce.

This recipe yields 6 servings.

Per Serving: 339 Cal; 8g Prot; 28g Total Fat (7 Sat. Fat); 15g Carb.; 15mg Chol; 170mg Sod.; 6g Fiber.

Source:
Vegetarian Times, September 2001

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