Eggplant terrine By Marcelle Bienvenu Makes 8 to 10 appetizer servings
8 garlic cloves 1 1/4 cups plus 2 teaspoons olive oil 4 medium-size purple globe eggplants Salt and freshly ground black pepper 4 ounces goat cheese 2 tablespoons heavy cream 1 egg 2 egg yolks 1 rib celery, chopped ½ cup minced yellow onions 1 roasted bell pepper, seeded, peeled and chopped ½ cup canned tomatoes 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 envelope gelatin ½ cup loosely packed fresh basil leaves Preheat the oven to 375 degrees. Drizzle the garlic cloves with 2 teaspoons of the olive oil and wrap loosely in foil. Bake until tender and fragrant, about 30 minutes. Remove from the oven and set aside to cool. Peel the eggplants and cut lengthwise into ½-inch slices. Brush the slices with olive oil and season with salt and pepper. Arrange the eggplant on a nonstick baking sheet and bake until tender and lightly browned, about 20 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 300 degrees. Line a 5- by 9-inch terrine (or a loaf pan) with plastic wrap, allowing it to drape about 4 inches over on the 5-inch end. Smooth the wrap up the sides of the pan. Spread the goat cheese evenly on the bottom. Whisk together the cream, egg and egg yolks and season with salt and pepper. Pour the mixture over the goat cheese. Set the terrine inside a baking pan and pour enough boiling water to come about 2 inches up the side of the terrine. Bake until the custard sets, about 20 minutes. Heat 2 tablespoons of the olive oil in a saucepan over medium-low heat and add the celery and onions. Cook, stirring, until tender, 3 to 4 minutes. Using your fingers, squeeze the roasted garlic out of the skins into the pan with the celery and onions. Add the roasted pepper, tomatoes, thyme and parsley, and cook, stirring, until very soft, about 10 minutes. Meanwhile, soften the gelatin in a little cold water in a cup. Remove the vegetable mixture from the heat, stir in the gelatin, and set aside to cool. Puree the basil with the remaining olive oil. To assemble the terrine, spread a thin layer of the red bell pepper-vegetable sauce over the baked custard. Add a layer of eggplant, then a layer of the basil puree (reserve about 2 tablespoons of the basil puree) and season with salt and pepper. Continue the layering procedure until the terrine is filled. End with the pepper sauce. Cover and refrigerate for 24 hours. To serve, thinly slice the terrine and serve with a dab of the reserved basil puree. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
