Ratatouille Terrine Recipe

Name: Ratatouille Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (2 1/2 lbs.), cut lengthwise into 1/2-inch-thick slices; ⅓ cup olive oil; 1/4 cup jarred tapenade (black olive paste); 3 medium red bell peppers, roasted and cut lengthwise into 3 sections; 7 oz. soft, mild goat cheese, sliced thin; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh flat-leaf parsley; 1 small clove garlic, sliced; 4 tsp. balsamic vinegar; 6 Tbs. olive oil

Servings: persons

2 medium eggplants (2 1/2 lbs.), cut lengthwise into 1/2-inch-thick slices
⅓ cup olive oil
1/4 cup jarred tapenade (black olive paste)
3 medium red bell peppers, roasted and cut lengthwise into 3 sections
7 oz. soft, mild goat cheese, sliced thin
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, sliced
4 tsp. balsamic vinegar
6 Tbs. olive oil

1
Preheat broiler.
2
Arrange eggplant slices in single layer on baking sheets; brush both sides of eggplant with oil and sprinkle with salt to taste.
3
Broil eggplant in batches until golden and tender, 4 to 5 minutes per side.
4
Transfer eggplant to paper towels to drain.
5
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, leaving a 3-inch overhang.
6
Layer eggplant, olive paste, bell peppers and cheese in pan, beginning and ending with eggplant.
7
Cover with plastic overhang and place 3- to 4-lb.
8
weight (such as another loaf pan filled with canned goods) on top.
9
Chill 24 hours.
10
Make sauce: In food processor or blender, combine basil, parsley, garlic, vinegar, oil, 2 tablespoons water and salt and pepper to taste.
11
Process until smooth.
12
To serve, remove weight, invert terrine onto cutting board, and discard plastic wrap.
13
Cut terrine into 3/4-inch-thick slices.
14
Pour a little basil sauce onto serving plates, tilting to spread sauce.
15
Arrange terrine slices on sauce.

1763

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants (2 1/2 lbs.), cut lengthwise into 1/2-inch-thick slices, ⅓ cup olive oil, 1/4 cup jarred tapenade (black olive paste), 3 medium red bell peppers, roasted and cut lengthwise into 3 sections, and more.

Yes, Ratatouille Terrine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Terrine

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