0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Sami Cooking rig, New text im 1 Servings

INGREDIENTS

2 Eggplant, stems removed
Olive oil
Salt and freshly ground
black pepper
2/3 c Nicoise, kalamata or
picholine olives pitted
chopped
2 T Capers, drained rinsed
1 T Parsley, chives and basil
each chopped
3 Red or yellow bell peppers
8 oz Fresh goat cheese, beaten
with
2 T Buttermilk
1/2 c Pine nuts, toasted
coarsely chopped
Basil oil, recipe follows
Fresh herb salad and reduced
balsamic vine
2 c Lightly packed herbs, large
stems removed
1 c Olive oil, up to 2
Salt and pepper to taste

INSTRUCTIONS

Slice eggplant lengthwise into 1/2-inch slices and brush generously
with olive oil. Season with salt and pepper and arrange in one layer
on baking sheets and broil in batches about 4 inches from heat until
eggplant is golden and tender. Transfer with a spatula to paper  towels
and allow to drain.  Combine the olives, capers and herbs in a bowl and
set aside. Char the  peppers and remove the charred skin with the point
of a knife.  Discard the stems and seeds and cut peppers lengthwise
into wide  strips.  Line a small 4-cup loaf pan or terrine with plastic
wrap, leaving a 3  to 4-inch overhang. Arrange the eggplant, olive
mixture, peppers,  goat cheese and pine nuts in several layers,
beginning and ending  with the eggplant. Cover the eggplant with the
plastic overhang and  weight the terrine with a 4 - 5 pound weight,
such as another loaf  pan filled with canned goods, and chill in the
refrigerator for 12 to  24 hours.  To unmold, remove the weights and
invert the terrine onto a cutting  board. Remove the pan and the
plastic wrap and carefully cut slices  with a serrated or electric
knife. Place slices on chilled plates,  and garnish with a small fresh
herb salad, drizzles of basil oil and  reduced balsamic vinegar.
Yield: 4-6 servings  BASIL OIL: Blanch the herbs in lightly salted,
boiling water until  they turn a bright green (about 5 seconds). Drain
and plunge  immediately into ice water to stop the cooking process and
set the  color. Blanching inactivates the enzymes that cause herbs to
turn  brown develop an oxidized flavor.  Pat the herbs dry and add to a
blender or food processor along with  enough olive oil to cover. Blend
briefly to make a thick paste. Pour  into a clean tall jar and add
enough oil to cover the puree by 2  inches. Stir well or shake and
store covered in the refrigerator for  at least one day or up to 3 or 4
days depending on the color and  flavor desired. Strain the oil
carefully through a fine filter or  cheesecloth. The oil should be very
bright green and fragrant. Season  with salt and pepper if desired and
store covered in the refrigerator  for up to 3 weeks. Recipe By :
COOKING RIGHT SHOW #CR9734  Posted to EAT-L Digest 21 October 96  Date:
Tue, 22 Oct 1996 10:44:52 -0400  From:    Bill Spalding
<billspa@ICANECT.NET>  NOTES : Show 10/17/9

A Message from our Provider:

“Jesus: to know him is to love him”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4335
Calories From Fat: 3974
Total Fat: 451.2g
Cholesterol: 424.4mg
Sodium: 2694.4mg
Potassium: 1519.2mg
Carbohydrates: 22.5g
Fiber: 11.4g
Sugar: 5.4g
Protein: 69.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?