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EGGPLANT AND TOMATO TERRINE
Serves: 6
1/2 cup olive oil
2 large unpeeled
eggplants
4 large tomatoes, peeled
1 teaspoon unflavored gelatin
1
teaspoon cold water
1/3 cup tomato juice
1 teaspoon tomato paste
to
taste salt and pepper
1 recipe herb vinaigrette (see reipe
below)
Slice eggplants lengthwise about 1/2 inch thick. Heat 2 teaspoons
of oil in a large skillet over medium heat.
Add single layer of eggplant to
skillet and cook until softened, 3 to 4 minutes per side. Remove from skillet
and drain on paper towels. Repeat with remaining eggplant slices adding oil as
necessary.
Core tomatoes. Cut into quarters through stem end. Scrape out
seeds and veins. Flatten each piece by pressing gently with flat side of knife.
Sprinkle gelatin over water in small bowl.
Heat tomato juice in a saucepan.
Stir in gelatin and tomato paste and stir to dissolve. Season with salt and
pepper. Remove from heat.
Line a 3 by 7 inch terrine or loaf pan with wax
paper, leaving 3-inch overhang. Line the bottom and sides of prepared terrine
with slightly overlapping eggplant slices, leaving 2-inch overhang.
Dip
tomato pieces in tomato-gelatin juice. Cover eggplant with single layer of
tomato. Cover with single layer of eggplant. Continue layering tomatoes and
eggplant, ending with eggplant. Fold in eggplant overhang. Fold in wax paper
overhang.
Top with weight. Refrigerate at least 2 hours. Just before
serving, unmold terrine on a cutting board. Cut into 1/2-inch thick slices.
Arrange on cold plates. Serve with herb vinaigrette.
Herb vinaigrette:
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh
parsley
2 teaspoons chopped fresh cilantro
1 teaspoon Dijon mustard
salt and pepper to taste
Mix ingredients in a blender until smooth.
