I’ve been so lucky this week to be in France. I’ll be leaving tomorrow to return to the states with a little heavy heart. I visited Provence this time and had the absolute best eggplant dishes. I remembered this favorite recipe to share with you to give you a little Provence on your palate. Et voila:
Make the terrine a day ahead and bring to room temperature before serving. This versatile dish may be served as an appetizer, for brunch or as a light lunch or dinner.
INGREDIENTS:
4 red peppers
2 lbs. eggplant (about 2 medium sized)
1 small shallot, very finely minced
2 Tablespoons balsamic vinegar
4 Tablespoons extra virgin olive oil
salt and freshly ground pepper
1/2 cup fromage blanc or ricotta cheese
1-2 cups loosely packed basil leaves + extra for garnish
PREPARATION:
Preheat broiler. Line a broiler pan with foil.
1. Cut the peppers in half and remove the seeds and white ribs. Put the peppers on the prepared broiler pan, skin side up and press them down with your hand to flatten them.
2. Broil 15-25 minutes, until the skins are blackened. Remove them and place in a plastic zip loc bag for at least 20 minutes.
3. After 20 minutes, remove from bag and slip off the broiled skins. Cut into 1-inch strips and set aside.
4. Heat the oven to 400F. Spray a baking sheet with cooking spray.
5. Cut the eggplant into 1/4-inch wide slices and place the rounds on the baking sheet. Place in oven roast for 12 minutes, remove from oven, turn the eggplant over and roast an additional 12 minutes. Remove from the oven and transfer the rounds to a wire rack to cool. Repeat with remaining eggplant.
6. Prepare a terrine or 9×4-1/2×2-1/2 loaf pan. Spray it with cooking spray and then line it with plastic wrap, leaving enough overhang to cover the eggplant.
7. Prepare the vinaigrette: Place the shallots, vinegar, salt and pepper in a bowl and whisk together. Continuing to whisk, drizzle inthe olive oil.
8. Arrange about 1/3 of the eggplant rounds, slightly overlapping, to cover the bottom of the pan. Brush with some of the vinaigrette.
9. Arrange the peppers, slightly overlapping, over the eggplant. Brush with a little vinaigrette. Drop 1/4 cup of the cheese and using an offset spatula spread the cheese on top of the pepper. Top the cheese with some basil leaves and brush with more vinaigrette.
10. Make another layer: eggplant, red peppers, cheese, basil, brushing each with more of the vinaigrette.
11. End with an eggplant layer. Cover with the overhanging plastic wrap and press down lightly.
12. Refrigerate for 12 to 24 hours before serving.
To serve:
Unmold the terrine onto a serving platter and garnish with some basil leaves. Cut into slices with a serrated knife.








