This recipe takes a little time, but it is delicious and makes an interesting vegetarian (and gluten free) main dish or appetizer. It can be made in stages over a couple of days. Make sure you assemble it at least a day before serving. This recipe is borrowed from Yvette van Boven’s Homemade cookbook, a treasure trove of great recipes and food styling!
- 3-4 eggplants
- 2-3 zucchinis
- generous splash olive oil organic and good quality
- salt and freshly ground pepper
- 1 lb red pepper roasted, (about 2-3)
- 1 1/2 c olive oil organic and good quality
- 1 bunch basil
- 2 cloves garlic
- 1/2 lemon juiced
- 2 T chives
- 2 T parsley
- 2 T dill
- 1 c cottage cheese
Cut the eggplants and zucchinis as thinly as possible on a mandolin or with a large sharp knife. Preheat the oven to 350 degrees F. Grease 1 or 2 baking sheets with olive oil, rub with salt and pepper and cover with eggplant slices. Trickle olive oil on the eggplants and sprinkle with salt and pepper. Bake for 8 -10 minutes until done. Repeat this process until all the eggplant slices are baked.
Make the basil oil: Blitz all ingredients using a hand blender in a deep container. Taste and add salt and pepper, as needed. Generously line a cake loaf with plastic wrap, allowing the edges to hang over the rim. Then cover the bottom with a layer of peppers. Every three layers, cover with a dash of basil oil. End with a layer of eggplant. Fold the plastic wrap closed over the terrine. Place something heavy (cans or cartons of milk), on the terrine and place in a deep bowl, to prevent leaking, for at least 1 day in the refrigerator.
Thoroughly drain all oil. Open the plastic wrap at the top. Cover with a plate and transfer the entire terrine by turning it over onto the plate. Be careful, since moisture will be released from the dressing and vegetables. Pat the plate dry with a towel. Cut the vegetable terrine into thick slices (use a sharp knife!) and serve with a dollop of cottage cheese with herbs.
photos: CCF staff