my cousin anya (actually i think she is my second cousin once removed, but who is counting) shared her secret vegetable terrine recipe with me. she’s made this for several family get togethers and i am always embarrassed by the portion of this dish that i eat. but it’s just so good. so, i decided to share the joy and make it for our new year’s party.
makes 12-15 servings (as appetizer)
- 2 large eggplants
- 4-5 zucchinis
- 3 bell peppers (red, orange, or yellow… or a mix of these)
- 8 ounces of goat cheese
- large handful of basil
- olive oil
- small jar of sun dried tomatoes
- 3 garlic cloves
start by slicing the eggplant and zucchini into 1/2 inch thick slices lengthwise. gut the inside of the peppers. coat a couple baking dishes in olive oil, and bake the slices and peppers at 425 for 25 minutes. when they come out of the oven they should look like this:
next, scrape the skins off the peppers with a knife. try not to mangle it too much, but it’s okay if it comes apart in a couple different pieces. then, using a food processor, chop up your basil into medium sized pieces. add the goat cheese and pulse the food processor until you’ve got a good blend:
once the vegetables cool down, take a bread baking dish and start layering: eggplant, zucchini, pepper, goat cheese. repeat this layer if you’ve got more ingredients. on top of the last layer of cheese, you want at least another layer of eggplant. i had both zucchini and eggplant left over. note that when you serve this, you’re going to flip it over, so use your prettiest piece of eggplant on the bottom and save the more torn up pieces of the top.
next, cover it with plastic wrap and put in the fridge with some weight on it. this will help it all meld together. i used a bag of potatoes and a water pitcher. i’m sure there are better options. it should stay in the fridge for 8 hours minimum to set. the more the better.
finally, make the sauce. in a food processor, combine the sun dried tomatoes (with oil), and garlic. blend until smooth. before serving, flip terrine upside down onto a plate from the baking dish. drizzle sauce on top of the terrine before serving.