fbpx
/
227 Views0

Ingredients

  • 4 medium  tomatoes, cut into 0.5 cm-thick slices
  • 1 cup water
  • 2 garlic cloves, crushed
  • 1 medium leek, chopped
  • 1 medium tomato, quartered
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon unflavored gelatin
  • 6 (0.5 cm-thick) slices medium eggplant
  • 1 1/2 tablespoons extra-virgin olive oil
  • Cooking spray
  • 125-150g  fresh mozzarella cheese, cut into 0.5 cm thick slices
  • 1 tablespoon chopped fresh thyme leaves, divided
  • 1 tablespoon finely chopped fresh chives, divided

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place heirloom tomato slices on several layers of paper towels. Top with a single layer of paper towels. Let stand 15 minutes.
  3. 3. Combine 1 cup water, garlic, leek, and quartered tomato in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Strain through a sieve over a bowl, pressing to extract liquid; discard solids. Pour liquid into pan; stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Cool to room temperature. Sprinkle with gelatin; let stand 5 minutes. Bring gelatin mixture to a boil; boil 3 minutes. Remove from heat.
  4. 4. Lightly brush eggplant slices with oil; arrange in a single layer on a baking sheet coated with parchment paper. Bake at 450° for 10 minutes; turn and bake an additional 5 minutes or until tender.
  5. 5. Lightly coat a 9 x 5-inch loaf pan with cooking spray. Line pan with plastic wrap. Arrange tomato slices in a double layer on bottom of pan; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top tomatoes with a thin layer of cheese; sprinkle with 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Arrange 3 eggplant slices over cheese. Repeat layers, ending with tomatoes. Pour gelatin mixture over terrine. Cover with plastic wrap. Chill 8 hours or overnight.
  6. 6. Turn terrine out onto a platter. Let stand 1 hour (or until room temperature)

Leave Comment:

Church Hill Court Vjal Ir-Rihan
San Gwann Malta – Europe
Mon-Fri: 8:00-20:00

Our Newsletter

Subscribe to our Newsletter right now to be updated. We promice not to spam!