Roasted Eggplant And Bell-pepper Terrine

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

4		Red-bell peppers
2		Eggplants, 2 lbs total
1		Shallot, peeled and minced
1	T	Balsamic vinegar
1/2	t	Salt
1/8	t	Freshly ground black pepper
2	T	Extra virgin olive oil
1/4	c	Fromage blanc or low-fat
		ricotta cheese
3	c	Loosely packed fresh basil
		leaves pllus more for
		garnish
		Olive oil cooking spray

INSTRUCTIONS

Make this terrine a day ahead and bring it to room temperature before
serving. Fromage blanc has the consistency of yogurt  Roast the bell
peppers over gas flame or under broiler until  blackened. Transfer to a
deep bowl, cover with plastic wrap, and let  steam until cool enough to
touch. Peel, seed, and skin peppers. Cut  into 1-inch-wide strips. Set
aside. Heat oven to 400o . Spray two  baking sheets with cooking spray.
Working in batches, arrange  eggplant rounds on baking sheets in a
single layer. Roast until  tender, 20 to 25 minutes, turning the rounds
over after about 12  minutes to ensure even cooking. Using a spatula,
transfer rounds to a  wire rack to cool. Repeat with remaining
eggplant. In a small bowl,  combine the shallot, vinegar, salt and
pepper. Whisk in the olive oil  until smooth. Set vinaigrette aside.
Spray a 9 by 4-1/2-by2-1/2-inch  loaf pan with plastic wrap. Arrange
one-third of the eggplant rounds,  slightly overlapping, to cover
bottom of pan. Brush lightly with  reserved vinaigrette. Arrange half
of the bell pepper strips,  slightly overlapping, over eggplant. Using
an offset spatula, spread  half of the fromage blanc over the bell
peppers. Top with half of the  basil . Brush with vinaigrette.  Make
another layer of eggplant, vinaigrette, bell pepper, fromage  blanc,
and basil; brush with vinaigrette. Top with a third layer of  eggplant,
brush with vinaigrette. Using your hands, press down firmly  but gently
on the terrine, compressing layers.  Cover tightly with plastic wrap;
marinate, refrigerated 12 to 24 hrs.  To serve, unmold terrine onto a
platter and garnish with basil.  **I bet this would be good as an aram
sandwhich.  Posted to JEWISH-FOOD digest by Marilyn Jacobs
<[email protected]>  on Feb 08, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Bibles that are falling apart are usually owned by people who aren’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1105 Calories From Fat: 369 Total Fat: 42.4g Cholesterol: 131.8mg Sodium: 1862.2mg Potassium: 6235.8mg Carbohydrates: 127.9g Fiber: 81.5g Sugar: 7.4g Protein: 98.2g