Eggplant and Red Pepper Terrine

Ingredients

  • 1 ½ cups loosely-packed flat-leaf parsley leaves
  • 3 large red bell peppers (about 1 ½ lbs)
  • 2 large, firm eggplants (about 2 ½ lbs)
  • 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
  • + 7 more ingredients
    • 3 cloves of garlic, peeled and finely chopped
    • 2 to 3 ripe tomatoes (1 ¼ lbs), each cut into 6 to 8 pieces
    • ¼ cup virgin olive oil
    • 2 Tbsp red wine vinegar
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon Tabasco sauce

Method 1 Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively...

View full recipe at SpringPad

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