Roasted Sweet Pepper And Eggplant Terrine Recipes

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

EGGPLANT AND ROASTED-PEPPER PASTA

Steps:

• Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
• Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
• Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

ROASTED PEPPER AND EGGPLANT TERRINE

Steps:

• 1 Prepare the peppers, see below. Trim the eggplants and cut them lengthwise into 1/4-inch-thick slices. Layer the slices in a colander, sprinkling each layer with salt. Let stand at least 30 minutes. 2 Preheat the oven to 450°F. Brush two large jelly roll pans with oil. 3 Rinse the eggplant slices in cool water and pat dry with paper towels. Arrange the eggplant in the pans in a single layer. Brush with oil. Bake the eggplant about 10 minutes, until lightly browned on top. Turn the pieces with tongs and bake about 10 minutes more or until tender and lightly browned. 4 Drain the peppers and cut them into 1-inch strips. 5 Line an 8 × 4 × 3-inch loaf pan with plastic wrap. Place a layer of eggplant slices in the bottom of the pan, overlapping them slightly. Make a layer of the roasted peppers over the eggplant. Sprinkle with some of the basil, garlic, vinegar, oil, and salt and pepper to taste. Continue layering, pressing each layer down firmly, until all of the ingredients are used. Cover with plastic wrap and weight the contents with a second loaf pan filled with heavy cans. Refrigerate for at least 24 hours or up to 3 days. 6 To serve, uncover the terrine and invert it onto a serving place. Carefully remove the plastic wrap. Cut the terrine into thick slices. Serve cold or at room temperature. PREPARE PEPPERS1 Cover the broiler pan with foil. Place the broiler pan about 3 inches away from the heat source. Place the whole peppers on the pan. Turn on the broiler to high. Broil the peppers, turning them frequently with tongs, about 15 minutes or until the skin blisters and they are charred all over. Put the peppers in a bowl. Cover with foil and let cool. 2 Cut the peppers in half, draining the juices into a bowl. Peel off the skins and discard the seeds and stems. 3 Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl. Strain the juices over the peppers. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE

Steps:

• 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.