Roasted Eggplant & Red Pepper/Basil Terrine

 Roasted Eggplant & Red Pepper Basil Terrine

The was my first attempt at making a vegetable terrine and I was pleasantly surprised with the results. Terrines can impress, but they take time to make. Ingredients must be layer and then cured for at least 24 hours. The secret is in making sure the layers remain intact once the chilled terrine is cut into serving slices.

Originally created as a hearty meal for French laborers, terrine has evolved into a fancy meat, veggie or dessert loafs that are served even in the most upscale French restaurants. You can make a terrine of any size and they’re all pretty much the same; layered, pressed and chilled.

I elected to use eggplant and red peppers only because those were ingredients I had on hand. I sliced and roasted two eggplants along with 3 red peppers. My fresh basil plant is still producing leaves so I snagged a couple cups of that as well. Balsamic vinegar and shallot marinate and I was ready to make my terrine.

This is a recipe you want to use when you want to throw out that “WOW” factor. Perfect luncheon meal when paired with my zucchini soup. Plate the sliced terrine on a bed of romaine lettuce with a few cherry tomatoes and basil leaves to garnish. My loaf made 10 slices. Purchase the Recipe

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