Ratatouille Terrine

Recipe Ingredients

2 cups	396g / 13oz	Eggplants - (2 1/2 lbs) - cut lengthwise (medium)
		Into 1/2"-thick slices
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Jarred tapenade (black olive paste)
3 cups	711ml	Red bell peppers - roasted, and (medium)
		Cut lengthwise into 3 sections
7 oz	198g	Soft mild goat cheese - sliced thin
		Fresh Herb Sauce
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley
1 cup	237ml	Garlic clove - sliced (small)
4 teaspoons	20ml	Balsamic vinegar
6 tablespoons	90ml	Olive 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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