AND TOMATO TERRINE
cup olive oil
2 large unpeeled eggplants
4 large tomatoes, peeled
teaspoon unflavored gelatin
1 tablespoon cold water
1/3 cup tomato
1 teaspoon tomato paste
to taste salt and pepper
herb vinaigrette (recipe 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.
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh cilantro
teaspoon Dijon mustard
salt and pepper to taste
Mix ingredients in
a blender until smooth.