This is a christmas staple in my home. Make it the night before, leave it in the fridge under a weight.
Terrine
- 2 Medium Eggplant
- 3 Small Zucchini
- Olive Oil
- 3 Red Capsicums
- 2 Tablespoons of Red Wine Vinegar
- 100 g of Rocket
- 1/3 cup of Basil Leaves
- 150 g of firm goats cheese sliced
- 3 ripe roma tomatoes slices
Dressing
- 3 teaspoons of Red Wine Vinegar
- 1/3 cup of extra virgin olive oil
Method
- Slice eggplant lengthways, sprinkle with salt, place in colander to drain for 30 minutes. Rinse and pat dry with paper towel.
- Cut 2 zucchinis lengthwise into 2mm slices. Heat oiled pan and cook eggplant and then zucchini over medium to high. Heat until tender and golden.
- Brush whole capsicum with oil and roast on oven tray at 190oC for 40 minutes or until skin blisters. Place in a sealed plastic bag for 10 mins to cool. Peel, remove seeds and cut into quarters.
- Line a 7cm deep loaf tin with plastic wrap with enough overhang to cover the top.
- Layer 1/3 of eggplant to cover base, sprinkle with a little vinegar and olive oil and freshly ground black better. Continue layering with zucchini, 1/2 of the rocket, 1/2 of the capsicum, basil, goats cheese, tomatoes, 1/2 remaining eggplant, remaining rocket, capsicum and finish with remaining eggplant.
- Sprinkle with a little vinegar, oil and pepper between each layer.
- Press down firmly after each layer of rocket. Fold over plastic. Place on a large dish. Weigh terrine with 2×2 L container of milk on to snug fitting piece of cardboard. Refrigerate overnight.
- Remove weights and carboard. Invert onto chopping board, remove plastic. Serve with slices with a little dressing.
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