terrine that is perfect for holiday entertaining. Always gets raves and is very rich so a small slice goes a long way
ROASTED EGGPLANT AND BELL-PEPPER TERRINE
Martha Stewart
4 red-bell peppers
2 medium eggplants (2 pounds total)
1 small shallot, peeled and minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup fromage blanc or low-fat ricotta cheese
3 cups loosely packed fresh basil leaves, plus more for garnish
Olive oil cooking spray
Roast the bell peppers over gas flame or under broiler until blackened. Transfer to a deep bowl, cover with plastic wrap, and let steam until cool enough to touch. Peel, seed, and skin peppers. Cut into 1-inch wide strips. Set aside.
Heat oven to 400 degree. Spray two baking sheets with cooking spray.
Working in batches, arrange eggplant rounds on baking sheets in a single layer. Roast until tender, 20 to 25 minutes, turning the rounds over after about 12 minutes to ensure even cooking. Using a spatula, transfer rounds to a wire rack to cool. Repeat with remaining eggplant.
In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.
Spray a 9 by 4-1/2 x 2-1/2-inch loaf pan with cooking spray and line with plastic wrap. Arrange one-third of the eggplant rounds, slightly overlapping, to cover bottom of pan. Brush lightly with reserved vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over eggplant. Using an offset spatula, spread half of the fromage blanc over the bell peppers. (Fromage blanc has the consistency of yogurt)
Top with half of the basil . Brush with vinaigrette. Make another layer of eggplant, vinaigrette, bell pepper, fromage blanc, and basil; brush with vinaigrette. Top with a third layer of eggplant, brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing layers. Cover tightly with plastic wrap; marinate, refrigerated 12 to 24 hours. To serve, unmold terrine onto a platter and garnish with basil.
Make this terrine a day ahead and bring it to room temperature before serving.
ROASTED EGGPLANT AND BELL-PEPPER TERRINE
Martha Stewart
4 red-bell peppers
2 medium eggplants (2 pounds total)
1 small shallot, peeled and minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup fromage blanc or low-fat ricotta cheese
3 cups loosely packed fresh basil leaves, plus more for garnish
Olive oil cooking spray
Roast the bell peppers over gas flame or under broiler until blackened. Transfer to a deep bowl, cover with plastic wrap, and let steam until cool enough to touch. Peel, seed, and skin peppers. Cut into 1-inch wide strips. Set aside.
Heat oven to 400 degree. Spray two baking sheets with cooking spray.
Working in batches, arrange eggplant rounds on baking sheets in a single layer. Roast until tender, 20 to 25 minutes, turning the rounds over after about 12 minutes to ensure even cooking. Using a spatula, transfer rounds to a wire rack to cool. Repeat with remaining eggplant.
In a small bowl, combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until smooth. Set vinaigrette aside.
Spray a 9 by 4-1/2 x 2-1/2-inch loaf pan with cooking spray and line with plastic wrap. Arrange one-third of the eggplant rounds, slightly overlapping, to cover bottom of pan. Brush lightly with reserved vinaigrette. Arrange half of the bell pepper strips, slightly overlapping, over eggplant. Using an offset spatula, spread half of the fromage blanc over the bell peppers. (Fromage blanc has the consistency of yogurt)
Top with half of the basil . Brush with vinaigrette. Make another layer of eggplant, vinaigrette, bell pepper, fromage blanc, and basil; brush with vinaigrette. Top with a third layer of eggplant, brush with vinaigrette. Using your hands, press down firmly but gently on the terrine, compressing layers. Cover tightly with plastic wrap; marinate, refrigerated 12 to 24 hours. To serve, unmold terrine onto a platter and garnish with basil.
Make this terrine a day ahead and bring it to room temperature before serving.