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Terrine, Roasted Vegetable (P, KLP, TNT)
Source: "Martha Stewart Hors D'oeuvres Book," by Martha Stewart
Yield: 24 1/2" slices

1/2 cup olive oil
1 tbsp. kosher salt
1 tsp. freshly ground black pepper, or more to taste
1 medium eggplant, about 2 pounds
1 medium zucchini, about 1 pound
1 cup tomato juice
4 tsp. unflavored gelatin
1 head of roasted garlic
2 roasted red bell peppers sliced into 1" wide strips (see below)
12 fresh basil leaves
2 roasted yellow bell peppers sliced into 1" wide strips

Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

Line a 12"x2-1/4"x1-3/4" metal terrine with a plastic wrap, leaving a 3" overhang of plastic on each side.

In a small bowl, combine the olive oil, salt and freshly ground pepper, and set aside.

Using a mandoline or a very sharp knife, slice the eggplant and zucchini lengthwise, about 1/4" thick.

Arrange the eggplant and zucchini slices on the baking sheets.

Brush the oil mixture over both sides of the vegetables. Bake until they are cooked through, flexible and tender, 20-25 minutes. Transfer the sheets to racks to cool, about 10 minutes.

Place 1/2 cup tomato juice in a small saucepan over medium heat. Place the remaining tomato juice in a small heatproof bowl, and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin.

Hold the bowl over the warm saucepan and stir until the gelatin is dissolved, about 2 minutes.

Add the gelatin mixture to the hot juice and remove from the heat.

Transfer the juice to the bowl of the food processor. Squeeze the cloves of the roasted garlic into the bowl with the juice and process until well combined, about 15 seconds. Season with salt and pepper to taste.

Transfer to a medium bowl.

Dip the eggplant slices in the tomato juice mixture. Set aside the 2 thinnest slices. Arrange the other slices crosswise, slightly overlapping, so that the ends of the eggplant drape over the sides of the terrine. Arrange the 2 reserved slices lengthwise at either end of the mold, leaving about 1/2" of eggplant hanging over either end.

Layer the red pepper strips lengthwise on the top of the eggplant, dipping each slice into the juice mixture as you go. Repeat the process with the zucchini, basil leaves, and the yellow pepper strips.

Pour the remaining juice mixture into the terrine mold.

Fold the overhanging eggplant on top of the filling and press down gently to compress the terrine. Seal with the overhanging plastic wrap. Place on a baking sheet, top with a second baking sheet, and place a weight on top.

Refrigerate overnight.

The terrine may be made 2 days in advance, tightly wrapped and refrigerated until ready to serve.

To unmold, unwrap the plastic from the top of the terrine. Place an inverted serving platter over the terrine and quickly turn the terrine over onto the platter. Gently remove the mold and the plastic wrap. Using a serrated knife, cut into slices and arrange.

If during the assembly, the gelatin mixture becomes too thick, heat on low flame to return it to its liquid state.

Roasted garlic: Put one head of garlic in a heat-proof baking dish. Drizzle olive oil on top and bake in 400°F until garlic is soft and golden brown, about 45-60 minutes. Remove and squeeze garlic from cloves into a bowl.

To roast peppers: roast in 400°F and remove immediately to closed pan. Leave until cool and remove skin.

Poster's Notes:
I thought of making this for the Seder. It is a bit of patchkerai, but it can be made ahead so maybe it's not such a big deal...

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A