Fabulous Recipe: Terrine of Eggplant & Roasted Peppers With Arugula Sauce
As a first course, this multilayered vegetable dish is one that I have served for many years. My terrine of eggplant and roasted peppers captures the colorful spirit of the Mediterranean. A pungent arugula sauce gives the dish a little edge. The leftover terrine makes delicious sandwiches the following day. I recommend serving this recipe with a salad of baby greens, seafood paella, and a fruity, chilled Beaujolais sangria. This festive meal can be prepared for two or a large party.
Terrine of Eggplant & Roasted Peppers
- 1 large eggplant, peeled and cut into ½ inch slices
- ¼ cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons chopped onion
- 2-¼ ounce envelopes of gelatin
- 2 each, red bell peppers and yellow bell peppers – roasted, peeled, seeded and quartered
- 3 roma tomatoes, peeled and seeded
- Salt and freshly ground pepper
- Tomato Sauce (see recipe)
- Arugula Sauce (see recipe)
1. Preheat the oven to 350 degrees.
2. Brush the eggplant with olive oil and season with the salt, pepper, garlic, and onion. Place in a single layer in a baking shet and roast until golden brown, about 20 minutes. Let cool.
3. Stir the gelatin into the hot Tomato Sauce.
4. Lightly oil a 9x5x3inch terrine and then line with plastic wrap, allowing the edges to hang over the sides of the pan. Cover the bottom and sides of the terrine with the eggplant slices, overhanging the edges. Spread a thin layer of the Tomato Sauce over the eggplant. Cover with a layer of the peppers, followed by the tomatoes. Repeat the layers ending with a top layer of eggplant. Fold over the overhanging eggplant to enclose, and then seal with the plastic liner.
5. Place a light weight or a 5-pound can on top of the terrine and refrigerate for at least 3 hours.
6. To serve, invert and remove the plastic wrap. Cut across the width with a knife and serve with Arugula Sauce. For best results, use an electric knife.
- 1 28-ounce can peeled tomatoes with basil
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 garlic clove
- 1 bouquet garni of 10 cracked black pepper corns, 5 basil sprigs, and 1 bay leaf
- Chopped fresh basil leaves or dried basil
- Salt and freshly ground pepper
- Sugar to taste
1. In a blender or food processor, purée the tomatoes
2. In a large saucepan or skillet, heat the oil over medium-high heat. Add the onion and sauté for about 30 seconds longer.
3. Add puréed tomatoes and bouquet garni and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes, skimming off any surface foam wih a large cooking spoon. Season to taste with basil, salt, and pepper. If desired, season lightly with sugar.
- 3 bunches of arugula, stems removed
- 2 tablespoons lemon juice
- ¼ cup olice oil
- 6 tablespoons water
- Salt and white peppe
1. Blanch the arugula in boiling water for 3 minutes. Remove with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process.
2. Drain the arugula and place in a blender along with the lemon juice, olive oil and water. Blend until smooth. Season with salt and pepper to taste.
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