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Eggplant and Red Pepper Terrine
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Delectable eggplant and red pepper terrine with layers of eggplant, roasted red peppers, herbs, and gooey Brie or Mozzarella, all topped with a tangy tomato sauce.
Ingredients:
  • For the terrine:
  • 3 large red bell peppers (about 1 1/2 pounds)
  • 2 large, firm eggplants (about 2 1/2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups loosely-packed flat-leaf parsley leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
  • For the raw tomato sauce:
  • 3 cloves of garlic, peeled and finely chopped
  • 2 to 3 ripe tomatoes (1 1/4 pounds), each cut into 6 to 8 pieces
  • 1/4 cup virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Tabasco sauce
Instructions:
  • To blacken and peel the red peppers, broil them on a pan until blistered and black on all sides, turning occasionally for 15 minutes. Alternatively, char them over a gas flame. Place in a bowl, cover, and steam for 10 minutes. Peel off the skin, remove seeds. Alternatively, use store-bought cooked red peppers for convenience.
  • Prepare and grill the eggplants: Preheat your grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay them flat on a large surface like a baking pan. Brush both sides of the slices with olive oil and sprinkle with salt. Grill the eggplant slices on each side for 4 minutes until browned and softened. If your grill lacks a lid, create a tent with aluminum foil to cover the eggplant while it cooks.
  • Quickly blanch the parsley in boiling water for 5 to 10 seconds to soften it, then cool it under cold water and drain.
  • Assemble the terrine: Place plastic wrap in a terrine mold (loaf pan). Start with a layer of eggplant at the bottom, then add a third of the red pepper, parsley, and cheese. Repeat layers, beginning and ending with eggplant. Cover with plastic wrap, press down to compact, and refrigerate. Prepare ahead and store in the fridge until serving.
  • Create the sauce by blending garlic and tomatoes until smooth in a blender. Strain the mixture through a food mill with a fine screen into a bowl. Stir in the remaining sauce ingredients until well combined.
  • To serve, elegantly drizzle some sauce on a platter and gently release the terrine in the center. Slice it up beautifully and enjoy with the extra sauce on the side. Recipe from Jacques Pepin's Today's Gourmet II: Light and Healthy Cooking for the '90s.

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