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60+ Minutes |
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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Difficulty: Expert / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: 1. Preheat the oven to 400 degrees F, or preheat the broiler. Using 1/2 cup of olive oil brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest. Arrange the slices in one layer on the baking sheet and bake them until they are lightly colored, about 10 minutes, or broil for 3-4 minutes.
2. In a large sautee pan or skillet over medium heat, melt the butter and sautåå the spinach leaves, tossing the until the spinach is wilted and the liquid has evaporates, about 2 minutes. Add the salt, pepper and nutmeg and set aside. Salt and pepper the bell pepppers. Cursh the garlic and mince it with the basil.
3. Lightly brush a 3x5 inch mini-loaf pan or similar sized mold with olive oil and line it with lengthwise slices of the eggplant, allowing the ends to hang over the pan. Spoon in a thin layer of the spinach and top with 1 slice of cheese, cut to fit the pan. Add a layer of yellow bell pepper, then half of the garlic mixture, spreading it with the back of a spoon. Add a layer of eggplant slices and sprinkle with some salt and pepper. Layer again, with spinach, cheese, red bell pepper, garlic mixture, cheese, and the thyme leaves. End with a layer of eggplant and fold in the overhanging edges. Press gently on the top of the terrine with your fingers to be sure that the corners are filled completely and the top is flat.
4. Lightly brush the shiny side of a sheet of aluminum foil with olive oil and wrap the terrine tightly with it. Place the terrine into a lightly larger deep pan and add boiling water to halfway up the side of the terrine. Place in a 400 degree oven for 30 minutes, or bring to a gentle boil on top of the stove, cover and simmer for 30 minutes.
5. Place the cooked terrine on a wire rack and let cool until just slightly warmer than room temperature. Unwrap the terrine and invert onto a cutting board. Using a very sharp knife, cutit into 8 1/2-inch thick slices.
Place 2 slices of the terrine on each serving plate, surround them with some of the vinaigrette, and garnish the plate with thin slices of the tomatillo, a tiny heap of julienned tomato, and springs of parsley and thyme.
| Ingredients:
3/4 Cup(s) olive oil
1 large unpeeled cut into thin len eggplant
4 Tablespoon(s) butter
8 Ounce(s) washed, drained and stemmed spinach
1 to taste salt
1 to taste, fresh ground pepper
1/4 Teaspoon(s) ground nutmeg
1 roasted, peeled, quartered and s red bell pepper
1 roasted, peeled, quartered and s yellow bell pepper
1 Clove(s) garlic
2 Ounce(s) sliced paper thin asiago cheese
1 Teaspoon(s) fresh thyme
2 Tablespoon(s) red wine vinegar
1 peeled, seeded and julienned sma tomato
2 husked fresh tomatillos
1 Bunch(s) fresh Italian parsely
1 Bunch(s) fresh thyme leaves |
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