Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce Recipe
Posted by
Ingredients:
- 2 eggplants (about 2-1/2 lb total), cut lengthwise into 1/2-inch-thick slices
- 1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets)
- parsley springs for garnish if desired
Directions:
- Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
- Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
- Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
- To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- Parsley sauce: In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.88 Kcal (2474 kJ) | ||
| Calories from fat | 460.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.17g | 79% | |
|---|---|---|---|
| Cholesterol | 22.82mg | 8% | |
| Sodium | 197.71mg | 8% | |
| Potassium | 810.37mg | 17% | |
| Total Carbs | 23.04g | 8% | |
| Sugars | 16.04g | 64% | |
| Dietary Fiber | 9.85g | 39% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 104.7mg | 174% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 39.3mg | 218% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.85 Kcal (489 kJ) | ||
| Calories from fat | 91.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 79% | |
|---|---|---|---|
| Cholesterol | 4.51mg | 8% | |
| Sodium | 39.1mg | 8% | |
| Potassium | 160.26mg | 17% | |
| Total Carbs | 4.56g | 8% | |
| Sugars | 3.17g | 64% | |
| Dietary Fiber | 1.95g | 39% | |
| Protein | 2.48g | 25% | |
| Vitamin C | 20.7mg | 174% | |
| Vitamin A | 0.4mg | 74% | |
| Iron | 7.8mg | 218% | |
| Calcium | 22.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Farro Salad With Tomatoes and Herbs - Giada De Laurentiis
Water, Cracked farro (about 1 1/2 cups), Salt and 9 more.. -
Stuffed Eggplant
Eggplant, Olive oil, Butter, Chopped green onion and 8 more.. -
Broiled Eggplant with Cilantro Vinaigrette
Eggplants, Olive oil, Cumin seeds, toasted, Fresh cilantro and 5 more.. -
Grilled Vegetable Salad
Heads radicchio, halved and 12 more.. -
Gazpacho Andaluz
Tomatoes, very ripe (the best are hothouse) and 14 more.. -
French Lentil Salad
Dried french green lentils, Carrots, shredded and 7 more.. -
Grilled Vegetable Roll-Ups
Red bell peppers, grilled, Green bell peppers, grilled and 10 more.. -
Grilled Eggplant Roulade with Balsamic Glaze (Aaron McCargo, Jr.)
Balsamic vinegar, Pine nuts and 10 more.. -
Ratatouille
Extra virgin olive oil and 15 more.. -
Eggplant and Goat Cheese Sandwiches
Eggplant, sliced, Olive oil, divided, Red bell pepper and 5 more.. -
Eggplant and Goat Cheese Sandwiches
Thick) eggplant slices, Olive oil, divided and 6 more.. -
Quick Ratatouille
Olive oil, Red bell pepper, diced, Hot pepper and 11 more..
Also Try
-
Goat Cheese Toasts with Walnuts, Honey & Thyme
Whole-grain bread , 4 slices, each about 2 1/2 by 5 inche... and 6 more.. -
Roasted Tomato and Goat Cheese Baguette with Parsley Aioli
Thick) slices large beefsteak tomatoes and 4 more.. -
-
-
Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza
Refrigerated pizza crust dough, Olive oil, Garlic, minced and 6 more.. -
Roasted Pepper and Onion Salad with Blue Cheese
Red onions , quartered through stem end and 7 more.. -
Portobello Burgers with Pesto, Provolone, and Roasted Peppers
Purchased pesto, Mayonnaise and 6 more.. -
-
Roasted Beet and Goat Cheese Dip with Chives and Thyme (Dave Lieberman)
Beets, leaves trimmed , or 1/2 lb roasted beets from deli... and 7 more.. -
Grilled Eggplant, Tomato and Goat Cheese
Eggplant, sliced into 1/4 inch rounds, Tomatoes, sliced and 4 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
