Eggplant and Roasted Red Pepper Terrine
Serve this elegant terrine at the height of summer. The tomato vinaigrette and the tomatillo and tomato garnish add even more color to this vibrant appetizer.
Ingredients
- Terrine
- Olive Oil - 1/2 cup
- Eggplant - 1 large, unpeeled, cut into thin lengthwise slices
- Unsalted Butter - 4 tablespoons
- Spinach - 8 ounces, washed, drained, and stemmed
- Salt and freshly ground black pepper to taste
- Ground nutmeg - 1/4 teaspoon
- Red and yellow bell peppers - 1 each, large, roasted, peeled, seeded, and quartered
- Garlic Clove - 1
- Fresh basil - 1 tablespoon, chopped
- Swiss Cheese - 2 ounces, sliced paper thin
- Fresh Thyme Leaves - 1 teaspoon
- Vinaigrette and Garnish
- Red Wine Vinegar - 2 tablespoons
- Salt and freshly ground black pepper to taste
- Olive Oil - 1/4 cup
- Tomato - 1 small, peeled, seeded, and julienned
- fresh Tomatillos - 2, husked
- Fresh flat-leaf (Italian) parsley sprigs
- Fresh thyme sprigs
Instructions
To make the terrine: Preheat the oven to 400 F or preheat the broiler. Brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest of the oil. Arrange the slices in one layer on the baking sheet and bake them until they are lightly colored, about 10 minutes, or broil for 3 to 4 minutes.
In a large saute pan or skillet over medium heat, melt the butter and saute the spinach leaves, tossing them until the spinach is wilted and the liquid has evaporated, about 2 minutes. Add the salt, pepper, and nutmeg and set aside. Salt and pepper the bell peppers. Crush the garlic and mince it with the basil.
Lightly brush a 3-by-5-inch mini-loaf pan or similar-sized mold with olive oil and line it with lengthwise slices of the eggplant, allowing the ends to hang over the edges of the pan. Spoon in a thin layer of the spinach and top with 1 slice of cheese, cut to fit the pan. Add a layer of yellow bell pepper, then half of the garlic mixture, spreading it with the back of a spoon. Add a layer of eggplant slices and sprinkle with some salt and pepper Layer again with spinach, cheese, red bell pepper, garlic mixture, cheese, and the thyme. End with a layer of eggplant and fold in the overhanging edges. Press gently on the top of the terrine with your fingers to be sure that the corners are filled completely and the top is flat.
Lightly brush the shiny side of a sheet of aluminum foil with olive oil and wrap the terrine tightly with it. Place the terrine into a slightly larger deep pan and add boiling water to halfway up the side of the terrine. Place in the preheated oven for 30 minutes, or bring to a gently boil on top of the stove, cover, and simmer for 30 minutes.
Place the cooked terrine on a wire rack and let cool until just slightly warmer than room temperature. Unwrap the terrine and invert onto a cutting board. Using a very sharp knife, cut it into eight 1/2-inch slices.
To make the vinaigrette: In a small bowl, combine the vinegar, salt, and pepper. Slowly whisk in the olive oil until the mixture is emulsified. Cut about half the julienned tomato into fine dice and add it to the vinaigrette. Reserve the remaining julienned tomato. Let the vinaigrette sit until ready to serve.
To serve Place 2 slices of terrine on each serving plate, surround them with some of the vinaigrette, and garnish the plate with thin slices of the tomatillo, a tiny mound of julienned tomato, and sprigs of parsley and thyme.
