Recipe Index: Debbie Gold | Michael Smith

Add this Page to

Roasted Eggplant Terrine

Ingredients for 4

White bean relish and arugula

4 slices eggplant terrine
15 leaves fresh arugula
1 cup cooked white beans
3 tablespoons finely minced carrot
3 tablespoons finely minced fennel
3 tablespoons finely minced celery
¼ cup extra virgin olive oil
juice of half a lemon
2 sprigs fresh thyme, picked and chopped
3 leaves fresh mint, chiffonade

Eggplant Terrine

2 medium eggplant
1-2 cups olive oil
½ cup chopped Italian parsley
½ cup chopped fresh chives
½ cup chiffonade of mint
½ cup picked fresh thyme
1 teaspoon red pepper flakes
salt and pepper

Preheat oven to 300 degrees. Slice eggplant lengthwise in 1/8th inch slices. Pour ¼ cup of olive oil in bottom of a 6 cup terrine mold. Layer eggplant slice in bottom of mold. Trim eggplant so the edges fit neatly into mold. Season each layer of eggplant with salt and pepper, and sprinkle a mixture of the herbs between each layer as well. Sprinkle pepper flakes sparingly, too many and the terrine will become too spicy. As you build the terrine, add olive oil to cover eggplant. Build up the eggplant as far as possible, because the eggplant will shrink. Place eggplant terrine in oven for 1 hour. Take out of the oven and let cool to room temperature.

Turn out terrine onto a cutting board. Cover with plastic wrap and put back into mold. Cover top of eggplant with plastic wrap and place on a cookie sheet. Weigh down terrine. You can cut a piece of thick cardboard or a small piece of wood that will fit exactly to cover the top. Wrap cardboard or wood with more plastic wrap before placing on top of the eggplant. Then be creative use anything that will let you weigh down the terrine evenly. A quart of milk, a brick, one pound box of butter. Let sit 2 hours or overnight in refrigerator. This compacts the terrine and will make slicing the eggplant terrine easier. When chilled, turn out terrine on cutting board, remove plastic and cut ½ inch slices. There should be 10-12 slice out of one terrine. Reserve the rest for other uses. The terrine is easiest cut when chilled. It can be served cold, room temperature and warm depending on your preference.

Beans

In a small bowl, toss together the rest of the beans, carrots, fennel, celery, fresh herbs, lemon juice and remaining olive oil. Season with salt and pepper. Set aside.

To plate

Place four slices of terrine and place on four individual plates. Sprinkle the bean and vegetable relish around the plate. Toss the arugula in the same bowl as the beans with 1 teaspoon of olive oil. Place about 3 leaves per plate. Arugula leaves tend to be long. Drizzle of olive oil.

Garnish

Choose your favorite olive and strew some around the plate.

Enjoy!