Ratatouille Terrine

Ratatouille Terrine
Ratatouille Terrine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    medium eggplants - (2 1/2 lbs) cut lengthwise

  • into 1/2"-thick slices

  • 1/3

    cup olive oil

  • 1/4

    cup jarred tapenade (black olive paste)

  • 3

    medium red bell peppers roasted, and cut lengthwise into 3 sections

  • 7

    ounces soft mild goat cheese sliced thin

  • FRESH HERB SAUCE:

  • 1/4

    cup chopped fresh basil

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 1

    small garlic clove sliced

  • 4

    teaspoons balsamic vinegar

  • 6

    tablespoons olive oil

Directions

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. TIP: To roast peppers, place under broiler, turning every 5 minutes until skins blister and char, 10 to 15 minutes. Transfer peppers to paper bag, close and let steam until cool enough to handle. Use a small sharp knife to peel off charred skin; discard seeds and ribs.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: