Eggplant and Red Pepper Terrine
- 3 large red bell peppers (about 1 1/2 lbs)
- 2 large, firm eggplants (about 2 1/2 lbs)
- 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
- 1 1/2 cups loosely-packed flat-leaf parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
- 3 cloves of garlic, peeled and finely chopped
- 2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
- 1/4 cup virgin olive oil
- 2 Tbsp red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Tabasco sauce
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Eggplants (about 2 1/2 lbs), large firm (2)
- Flat-leaf parsley, loosely-packed leaves (1 1/2 cups)
- Garlic (3 cloves)
- Red bell peppers (about 1 1/2 lbs), large (3)
- Tomatoes (1 1/4 lbs), ripe (2)
- Condiments
- Red wine vinegar (2 Tbsp)
- Tabasco sauce (1/4 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (3/4 teaspoon)
- Grapeseed or peanut oil (2 Tbsp)
- Olive oil, virgin (1/4 cup)
- Salt (1 1/4 teaspoon)
- Dairy
- Mozzarella, fresh (8 oz)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
55.8Rating
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Recipe Stats
Published August 7, 2009 (3 years ago).
13 people saved this recipe.
