Recipe By : Cooking Right Show #CR9734
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Eggplant -- stems removed
Olive oil
Salt
Black pepper -- freshly ground
2/3 c Nicoise, kalamata, or picholine
- olives -- pitted, chopped
2 tb Capers -- drained, rinsed
1 tb Parsley -- chopped
1 tb Chives -- chopped
1 tb Basil -- chopped
3 lg Red or yellow bell peppers
8 oz Fresh goat cheese -- beaten with:
2 tb Buttermilk
1/2 c Pine nuts -- toasted,
- coarsely chopped
Garnish:
Fresh herb salad
Reduced balsamic vinegar
Basil Oil:
2 c Herbs; large stems removed,
- lightly packed
1 c Olive oil -- up to 2 c
Salt and pepper -- to taste
Slice eggplant lengthwise into 1/2" slices and brush generously with
olive oil. Season with salt and pepper and arrange in one layer on
baking sheets and broil in batches about 4 inches from heat until
eggplant is golden and tender. Transfer with a spatula to paper
towels and allow to drain.
Combine the olives, capers and herbs in a bowl and set aside. Char
the peppers and remove the charred skin with the point of a knife.
Discard the stems and seeds and cut peppers lengthwise into wide
strips.
Line a small 4-cup loaf pan or terrine with plastic wrap, leaving a 3
to 4" overhang. Arrange the eggplant, olive mixture, peppers, goat
cheese, and pine nuts in several layers, beginning and ending with
the eggplant. Cover the eggplant with the plastic overhang and weight
the terrine with a 4 to 5 lb weight, such as another loaf pan filled
with canned goods, and chill in the refrigerator for 12 to 24 hours.
To unmold, remove the weights and invert the terrine onto a cutting
board. Remove the pan and the plastic wrap and carefully cut slices
with a serrated or electric knife. Place slices on chilled plates,
and garnish with a small fresh herb salad, drizzles of basil oil and
reduced balsamic vinegar.
Yield: 4 Servings
Basil Oil:
Blanch the herbs in lightly salted, boiling water until they turn a
bright green, about 5 seconds. Drain and plunge immediately into ice
water to stop the cooking process and set the color. Blanching
inactivates the enzymes that cause herbs to turn brown develop an
oxidized flavor.
Pat the herbs dry and add to a blender or food processor along with
enough olive oil to cover. Blend briefly to make a thick paste. Pour
into a clean, tall jar and add enough oil to cover the puree by 2".
Stir well or shake and store covered in the refrigerator for at least
1 day or up to 3 or 4 days depending on the color and flavor desired.
Strain the oil carefully through a fine filter or cheesecloth. The
oil should be very bright green and fragrant. Season with salt and
pepper if desired and store covered in the refrigerator for up to
3 weeks.
