| 1 |
Peel eggplants, slice thin and saute lightly in olive oil. Set aside. |
| 2 |
Roast red and yellow peppers, then skin and seed. Cut into 3x4" rectangles. Set aside. |
| 3 |
Make a tomato aspic by first softening the gelatin in cold water. Heat together with the tomato juice until dissolved and well incorporated. Set aside. |
| 4 |
Line a terrine mold with plastic wrap and pour in a very thin layer of tomato aspic, just enough so the eggplant slices will adhere. Layer the eggplant slices until the bottom is covered. The eggplant can overlap slightly if necessary. Add another brushing of aspic, then eggplant, repeating until there are 4 layers of eggplant. Brush again with aspic then place one layer of roasted red pepper, then aspic, then yellow pepper. Place an even layer of crumbled goat cheese, then pesto. |
| 5 |
Repeat the entire process again, starting with the eggplant. As you add layers, press them into the terrine so they are condensed not mashed. Do not put aspic next to the pesto layer. Finish the terrine with 4 layers of eggplant. Wrap the entire terrine in plastic as tightly as possible. Heat in a water bath at 350 for 45 minutes to 1 hour. Remove from heat, fold a piece of cardboard to fit on top of ingredients inside terrine. Place a heavy weight on top, then refrigerate for a minimum of 4 hours. |
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