Terrines Through the Seasons: Eggplant Terrine

Rick’s Terrine of Roasted Eggplant

Serves 6-8

Ingredients:

5 lbs. eggplants (any size)

2 large (1 ½ lbs. each) eggplant

Kosher salt, about 1 tbsp.

Olive oil, about 5 tbsps.

4 large eggs, separated

1 cup grated Pecorino Romano cheese

1 cup Italian-style breadcrumbs, plus extra for coating terrine mold

1 tbsp. butter

6 oz. goat cheese, crumbled

2 large red peppers, roasted, skinned, seeded, cut into large pieces (or 1 large jar roasted red peppers, rinsed, drained and patted dry)

Directions

Preheat the oven to 425 degrees. Cut the stem ends from the 5lbs. of eggplants. Cut each in half lengthwise and with a sharp knife, score the flesh in a cross-hatch pattern without cutting through the skin. Rub the cut surfaces with salt and set cut-side down on paper towels to drain for 10-15 minutes.

Cut both ends off the 2 large eggplants, so they sit securely on the cutting board. Cut them lengthwise into ¼-inch slices. Sprinkle both sides with salt and lay slices on top of each other in a colander set in a large bowl. Place a plate on top and weigh it down with a large can of tomatoes or juice. Let drain for 20 minutes or more.

Line two 18 x 13-inch baking sheets with parchment paper and brush parchment with a thin film of oil. Dry the cut surfaces of the eggplant halves and rub off any salt. Brush with oil, place cut-side down on the lined baking sheets and roast in the preheated oven for 45-50 minutes or until eggplants are soft, dent easily and show no resistance to a knife. Do not overcook, as eggplants can burn and become bitter. Remove from the oven and let sit until eggplant is cool enough to handle.

Dry the eggplant slices on both sides, rubbing off any residual salt. Line baking sheets with parchment again and brush with a thin film of oil. Brush the eggplant slices with oil on both sides, place on baking sheets and roast for 20-30 minutes or until golden brown. Set aside to cool.

Scoop the flesh from the roasted eggplant halves into a colander set in a bowl to catch the juices. Discard the skins. Weight the pulp with a plate and heavy can and let drain for 40 minutes, stirring once. Reserve 1 cup of drained eggplant juice for use in the sauce. Discard the rest or save for other uses.

Assembling the Terrine:

Preheat oven to 400 degrees.

Rub the inside of a terrine mold, glass baking dish or metal loaf pan (8.5 x 4.5 x 2.5 inches) generously with butter and coat with breadcrumbs. Line the bottom of the mold with 2 large slices of roasted eggplant. Place the remaining slices around the edges vertically, standing them up and overlapping slightly. They will extend over the rim by about a third of their length so you can fold them over the filling.

Mix the roasted, drained eggplant flesh with the egg yolks, breadcrumbs and grated cheese. Beat the egg whites until they form stiff peaks and fold gently into the eggplant mixture.

Spoon half the mixture into the lined mold, top with the crumbled goat cheese and then a patchwork layer of roasted red peppers. Top with the remaining eggplant mixture, cover with the overhanging eggplant slices and bake for 45 minutes or until terrine reaches an internal temperature of about 150 degrees.

Serving the Terrine:

The terrine may be served right from the oven after inverting on a serving tray and slicing it at table with a serrated knife. Better yet, let the terrine cool and refrigerate overnight with a weight on top. This makes it dense and easier to slice. When ready to serve, run a thin knife around the mold edges to loosen the sides and invert into an oiled baking dish. Place a hot, damp towel onto the mold to melt the butter and release the terrine. Cover with foil and bake in a preheated 325-degree oven for about 40 minutes. Slice with a serrated knife and serve each slice on a puddle of heated tomato sauce.

You may also reheat slices by laying them on a baking sheet lined with oiled parchment. Place in a preheated 325-degree oven and bake for 15 minutes. Serve with sauce as above.

Ingredients for the Sauce:

2 cups tomato sauce, preferably homemade

I cup reserved roasted eggplant juice

Sugar to taste

1 large garlic clove, finely chopped

½ tsp. red pepper flakes or to taste

2 tbsps. fresh basil, chopped or torn

1 tbsp. fresh mint, chopped

1 tbsp. olive oil

6 tbsps. finely diced celery

Directions

Heat olive oil in a saucepan and sauté the garlic and red pepper flakes until fragrant. Add celery and cook until soft and lightly browned. Add tomato sauce, eggplant juice, and sugar to taste. Stir and heat until simmering. Add basil and mint and the sauce is complete.

NOTES:

The terrine may be served as a first course or as a main course, for lunch or dinner, with a green salad.

To make your own breadcrumbs: Toast slices of a whole-grain bread or your bread of choice until dry and crisp. Tear pieces into a food processor and pulse with a tablespoon of Italian seasoning, a teaspoon of kosher salt and a half-teaspoon of black pepper until finely ground.

To make your own roasted red peppers: Char the peppers over an open flame or grill or broil in the oven until blackened all around. Place peppers in bowl, cover with plastic wrap and let steam for a few minutes. When cool enough to handle, peel off blackened skin, and remove core and seeds. Rinse, if needed, and pat dry.

To make your own tomato sauce:

Roast halved cherry tomatoes or chunks of regular tomatoes on a parchment-lined baking sheet in a 200-degree oven for 4 or more hours, until they have lost much of their moisture, have a little char and are soft and mushy. Place roasted tomatoes in a food mill to remove skins and seeds or into a food processor and whiz until smooth. For 2 cups sauce, you’ll need 2 large sheet pans of fresh tomatoes. You may also use a can of tomato puree or make a puree from canned San Marzano tomatoes. Mince a clove of garlic and sauté in olive oil until fragrant, along with a pinch or two of red pepper flakes. Add a splash (1/4 cup) of white wine and cook until reduced. Add processed tomatoes, salt, pepper, and sugar to taste. You may also add a couple bay leaves and a bundle of thyme or some dried oregano.

Simmer for at least 30 minutes until sauce is reduced to desired consistency.

**Because so much salt is used to draw moisture from the eggplants, additional salt is not needed in this recipe. Feel free to add ground black pepper to the eggplant filling.

This recipe is adapted from a recipe created by Nick Stellino