Recipe: Eggplant Terrine with Tomato Coulis

Eggplant Terrine with Tomato Coulis
rec.food.historic/Kate/1997
Serves 6 to 8 (serves closer to 10 IMHO)

This Terrine is a fair amount of work but definitely worth it. This is a great make ahead dish served warm, chilled or at room temperature. From Le Cordon Bleu at Home. It uses only 3 tbsp oil and a small amount of butter to coat the loaf pan so it is pretty healthy!

4 large eggplants
3 tbsp olive oil
3 onions, chopped
1 red bell pepper, diced fine
1 green bell pepper, diced fine
4 zucchini, peeled and diced
3 tomatoes, peeled, seeded and diced
5 garlic cloves, chopped
salt and fresh ground black pepper
Cayenne pepper
2 oz fresh bread crumbs (about 1 cup)
softened unsalted butter for loaf pan and parchment paper

Tomato Coulis
1 lb tomatoes, peeled, seeded & diced
1/2 bunch fresh basil
salt, pepper & Cayenne pepper

Garnish
1 small can oil packed anchovy filets
6 black olives, pitted and cut in half

Preheat the oven to 450 degrees F. Brush the inside of a 9x5-inch loaf pan all over with the softened butter. Line the bottom with parchment paper and brush with the butter.

Peel the eggplant in wide lengthwise strips. Trim the strips to even the edges and reserve. Put the whole peeled eggplants in a roasting pan, bake until soft, about 40 minutes. Let cool slightly. Cut the eggplants in half lengthwise and scoop out the pulp. Discard the the hard outside crusts. Chop the pulp coarsely and drain in a colander.

Blanche the eggplant skins in boiling water to cover for about 2 minutes until slightly softened. Drain and dry with paper towels. Line the bottom and sides of the loaf pan with the strips, shiny purple side against the pan.

Heat the olive oil in a large frying pan over medium heat. Add the onions and peppers; cover and cook, stirring occasionally, until soft.

Add the zucchini and cook for 5 minutes.

Add the 3 diced tomatoes, the garlic and chopped eggplant pulp and season with salt, pepper and Cayenne pepper. Cook until all the liquid has evaporated.

Add the bread crumbs and mix well. Adjust seasonings if necessary. Tightly pack the mixture into the loaf pan.

Place the loaf pan into a roasting pan and add hot water to reach halfway up the loaf pan. Bring to a simmer on top of the stove, then transfer to the oven and cook for 20 or 25 minutes.

Prepare the Tomato Coulis:
Put the tomatoes into a saucepan and season with salt, pepper and Cayenne pepper. Cook over medium heat until the tomatoes are very soft, 15 to 20 minutes. Puree in a food mill or food processor then return to the sauce pan and cover to keep warm. Stem the basil: stack and roll the leaves; slice fine and add to the tomato puree.

Remove the loaf pan from the roasting pan; let cool for 5 minutes. Slide the blade of a knife around the terrine between the sides of the pan and the eggplant strips. Invert a serving platter over the terrine and quickly reverse the two. Cut the anchovy fillets in half lengthwise and use them to make a lattice pattern on top of the terrine. Place an olive half in the center of each lattice pattern. Spoon the coulis around the terrine.