Eggplant Terrine: A Savory Delight To Savor

Eggplant terrine is a dish made from roasted eggplant, layered with other ingredients such as cheese, roasted peppers, and tomato sauce. The eggplant is typically sliced and grilled or roasted before being assembled in a loaf pan with the other ingredients. The dish can be served hot or cold, and it can be made in advance and stored in the refrigerator until ready to serve. It is a perfect summer dish for entertainment and can be served as a first course or main course, accompanied by a green salad.

How to prepare the eggplant

Preparing the eggplant is a crucial step in making an eggplant terrine. Here is a detailed guide on how to do it:

Firstly, select your eggplants. You will need around 2-2.5 pounds of eggplants in total, which is typically about 2 large or 3 large eggplants. Cut the stems from the eggplants and trim the ends so they sit flat. Then, cut the eggplants lengthwise into slices that are about 1/4-inch to 1/2-inch thick. It is important that the slices are not too thin, or they may burn easily during cooking.

Next, sprinkle salt on both sides of the eggplant slices and layer them in a colander placed inside a large bowl. Place a plate on top of the eggplants and weigh it down with a heavy object, such as a can of tomatoes. Let the eggplants drain for at least 20 minutes to remove some of their bitterness and moisture. This step is important as it improves the texture and flavour of the eggplants.

After draining, pat the eggplant slices dry with a paper towel or kitchen cloth. Brush both sides of the slices with olive oil and season them with salt and pepper to taste. You will need about 2-3 tablespoons of olive oil for this step, depending on the size of your eggplants.

Now it's time to cook the eggplants. There are two common methods for cooking the eggplant slices: grilling or roasting. For grilling, heat a grill or grill pan to a high temperature. Place the eggplant slices in a single layer on the grill and cook for about 4 minutes on each side, covered, until they are browned and softened. If your grill does not have a lid, you can create a makeshift lid with a piece of aluminium foil. Alternatively, for roasting, preheat your oven to between 350-425 degrees Fahrenheit. Place the oiled and seasoned eggplant slices in a single layer on a baking sheet and roast for 20-30 minutes, or until they are golden brown and tender.

Once cooked, remove the eggplant slices from the grill or oven and set them aside to cool. They are now ready to be assembled into your terrine!

Note: Some recipes suggest scoring the flesh of the eggplants in a cross-hatch pattern before grilling or roasting. This step is optional but can help the eggplants cook more evenly.

Preparing the sauce

The sauce for an eggplant terrine can be made with either raw or cooked tomatoes. For a cooked tomato sauce, roast halved cherry tomatoes or chunks of regular tomatoes in a 200-degree oven for four or more hours, until they are soft and have lost much of their moisture. Place the roasted tomatoes in a food mill to remove skins and seeds, or blend them until smooth. For two cups of sauce, you will need two large sheet pans of fresh tomatoes. You can also use a can of tomato puree or make a puree from canned San Marzano tomatoes.

To make a raw tomato sauce, blend three cloves of garlic and two to three ripe tomatoes. Push the mixture through a food mill and add the rest of the sauce ingredients. For a gazpacho-like sauce, add extra virgin olive oil, red wine vinegar, salt, pepper, and Tabasco sauce.

Heat olive oil in a saucepan and sauté a large garlic clove and half a teaspoon of red pepper flakes until fragrant. Add 6 tablespoons of finely diced celery and cook until soft and lightly browned. Add two cups of tomato sauce, one cup of reserved roasted eggplant juice, and sugar to taste. Stir and heat until simmering. Add two tablespoons of fresh basil, chopped or torn, and one tablespoon of fresh mint, chopped.

Alternatively, make a parsley sauce by blending half a cup of fresh parsley leaves with a small garlic clove, four teaspoons of balsamic vinegar, and six tablespoons of extra virgin olive oil. Season with salt and pepper to taste.

Layering the ingredients

Firstly, prepare the eggplants by cutting them into slices. The thickness of the slices can vary from 1/4-inch to 1/2-inch, depending on your preference. Brush the eggplant slices with olive oil and season them with salt and pepper, if desired. Grill or roast the eggplant slices until they are tender, golden brown, and cooked through. Set them aside to cool.

Next, prepare any additional ingredients you plan to use in your terrine. This could include roasted red peppers, goat cheese, basil or parsley, celery, onions, garlic, or even cheese such as mozzarella, Emmentaler, or Brie. Prepare these ingredients as specified in your chosen recipe. For example, you may need to roast and peel the red peppers, chop the basil or parsley, or dice the celery and onions.

Now, it's time to assemble the terrine. Line a loaf pan or a terrine mold with parchment paper or plastic wrap. This will make it easier to remove the terrine later. You can also coat the mold with butter and breadcrumbs for added flavour and texture.

Start by creating a base layer using the cooked eggplant slices. You can arrange them in a single layer or overlap them slightly, depending on your preference. On top of the eggplant layer, add a layer of your chosen filling ingredients. This could be a combination of roasted red peppers, cheese, herbs, and any other ingredients you have prepared. Season with salt and pepper, if desired.

Continue building layers by adding more eggplant slices, followed by more filling ingredients. Create as many layers as needed to fill the terrine mold, always ending with a layer of eggplant slices. You can also add sauces or spreads, such as red pepper sauce, olive paste, or goat cheese, between the layers for added flavour and moisture.

Finally, cover the terrine with plastic wrap or parchment paper and weigh it down with a light weight. This will help compress the ingredients and ensure the terrine holds its shape. Refrigerate the terrine for at least several hours, or even overnight, before serving.

When you are ready to serve, remove the terrine from the mold, slice it into portions, and serve it chilled or warmed, depending on your preference. Enjoy your homemade eggplant terrine!

Cooking and serving

Eggplant terrine is a perfect dish for summer entertainment. It is an elegant dish with several steps to its preparation, cooking, and serving.

Preparation

Firstly, you will need to roast your vegetables. For the eggplant, cut the stems and then cut each in half lengthwise. Score the flesh in a cross-hatch pattern without cutting through the skin. Rub the cut surfaces with salt and set them cut-side down on paper towels to drain for 10-15 minutes. For the peppers, place them on a cookie sheet, drizzle with oil, and roast, turning frequently, until charred and blackened all over. Place the peppers in a plastic bag and seal the top.

Next, brush the eggplant slices with oil, place in a single layer on a baking sheet, and broil until golden brown on both sides. You will need to do this in batches.

Cooking

To assemble the terrine, you will need to layer the ingredients. Start by spreading a thin layer of red pepper sauce over the bottom of the terrine mold. Then, add a layer of eggplant, followed by basil purée, and salt and pepper to taste. Continue layering, alternating between pepper sauce, eggplant, basil purée, and seasoning, until the mold is full. End with a layer of pepper sauce.

Serving

Cover the mold and refrigerate for 24 hours. To serve, thinly slice the terrine and serve with the remaining basil purée.

You can also reheat slices by laying them on a baking sheet lined with oiled parchment paper and placing them in a preheated 325-degree oven for 15 minutes. Serve with heated tomato sauce.

Recipe variations

There are several ways to vary the ingredients and preparation methods for an eggplant terrine. Here are some ideas:

• Cheese: While some recipes call for goat cheese, you can also use Emmentaler, Brie, or mozzarella. For a stronger flavour, try Pecorino Romano.
• Vegetables: In addition to eggplant, you can include roasted red peppers, celery, onion, or garlic. If you want a more colourful dish, add yellow bell peppers.
• Herbs: Parsley is a common ingredient in eggplant terrine, but you can also add basil or mint.
• Spices: Black pepper is often included, but you can also experiment with red pepper flakes, bay leaves, thyme, or oregano.
• Sauces: Terrine is often served with a tomato sauce, but you can also try a parsley sauce or a gazpacho-like sauce. For a spicier kick, add Tabasco sauce.
• Other ingredients: For a heartier dish, add eggs or breadcrumbs. To enhance the flavour, try olive paste or tapenade.
• Preparation methods: You can serve the terrine hot or cold. If serving hot, bake it in the oven. For a chilled terrine, assemble the ingredients in a loaf pan, weight them down, and refrigerate for 24 hours or more.

Frequently asked questions