Provence main page

Basic aioli (garlic sauce)
Crab tian with gazpacho coulis
Eggplant and lamb cake
Eggplant and tomato terrine
Eggplant and pepper tian
Eggplant caviar molds
Eggplant papeton
Leg of lamb Niçoise
Oven dried tomato and black olive tians
Pissaladière Provençale
Seared tuna with tian of provencal vegetables
Tomatoes with peppers and stewed eggplants
Trout grenobloise with tian of zucchini

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.