Recipe Archives->Dips->Eggplant Terrine

Eggplant Terrine
(serves 8 to 10)

4 large eggplants
3 tbl olive oil
3 onions, chopped
1 red bell pepper, diced fine
1 green bell pepper, diced fine
4 zucchini, peeled and diced
3 tomatoes, peeled, seeded and diced
5 garlic cloves, chopped
salt and fresh ground black pepper
Cayenne pepper
2 oz fresh bread crumbs (about 1 cup)
softened unsalted butter for loaf pan and parchment paper

1 lb tomatoes, peeled, seeded & diced
1/2 bunch fresh basil
salt, pepper & Cayenne pepper

1 small can oil packed anchovy filets 
6 black olives, pitted and cut in half

Preheat the oven to 450 degrees F

Brush the inside of the loaf pan all over with the softened butter.
Line the bottom with parchment paper and brush with the butter.

Peel the eggplant in wide lengthwise strips.  Trim the strips to
even the edges and reserve.  Put the whole peeled eggplants in a
roasting pan, bake until soft, about 40 minutes.  Let cool slightly.
Cut the eggplants in half lengthwise and scoop out the pulp.
Discard the the hard outside crusts.  Chop the pulp coursely and
drain in a colander.

Blanche the eggplant skins in boiling water to cover for about 2
minutes until slightly softened.  Drain and dry with paper towels.
Line the bottom and sides of the loaf pan with the strips, shiny
purple side against the pan.

Heat the olive oil in a large frying pan over medium heat.  Add
the onions and peppers.  Cover and cook, stirring occasionally,
until soft.  Add the zucchini and cook for 5 minutes.  Add the 3
diced tomatoes, the garlic and chopped eggplant pulp and season
with salt, pepper and Cayenne pepper.  Cook until all the liquid
has evaporated.  Add the bread crumbs and mix well.  Adjust seasonings
if necessary.  Tightly pack the mixture into the loaf pan.  Place
the loaf pan into a roasting pan and add hot water to reach halfway
up the loaf pan.  Bring to a simmer on top of the stove, then
transfer to the oven and cook for 20 or 25 minutes.

Put the tomatoes into a saucepan and season with salt, pepper and
Cayenne pepper.  Cook over medium heat until the tomatoes are very
soft, 15 to 20 minutes.  Puree in a food mill or food processor
then return to the sauce pan and cover to keep warm.  Stem the
basil: stack and roll the leaves; slice fine and add to the tomato
puree.

Remove the loaf pan from the roasting pan; let cool for 5 minutes.
Slide the blade of a knife around the terrine between the sides of
the pan and the eggplant strips.  Invert a serving platter over
the terrine and quickly reverse the two.  Cut the anchovy fillets
in half lengthwise and use them to make a lattice pattern on top
of the terrine.  Place an olive half in the center of each lattice
pattern.  Spoon the coulis around the terrine.

Printable version: eggplant-terrine.txt.