Eggplant, pepper and mozzarella terrine

Category: Vegetable and fruit dishes
Kitchen: french
Eggplant, pepper and mozzarella terrine

Ingredients

Pepper bulg. red big 2 pcs
Pepper bulg. yellow big 2 pcs
Large eggplants 2 pcs
Mozzarella cheese 300 g
Vegetable oil 50-100 ml.
Lemon (juice only) 1 PC
Garlic (heads) 2 pcs
Bay leaf 6 pcs
Thyme fresh / dry

Cooking method

  • This terrine is one of our favorite eggplant dishes on our festive (and not only) table - for about ten years now. We can say - time-tested ...
  • It is made based on the terrine from the well-known Provence chef Alex McKay, a connoisseur of goat cheeses (in which we are not in solidarity with him, unfortunately ...).
  • But it is with his light hand that I now bake eggplants for any salads and snacks exactly as in this recipe - nothing tastier, in my opinion, has yet been invented !!!
  • Eggplant, pepper and mozzarella terrine
  • 1. Divide the garlic into wedges, but do not peel.
  • Cut the peppers lengthwise into 4 parts, remove the stalk and seeds; Put the peppers on a baking sheet, skin side up and brush or pour over 2 tbsp. l. oils. Sprinkle lightly with salt and place between the peppers 6 cloves of garlic, 3 bay leaves broken in half, sprinkle with thyme. Cover the baking sheet with foil and bake in an oven preheated to 190 ° C (with convection - up to 170 ° C) for 45-55 minutes, so that the peppers become soft, and in some places are slightly fried.
  • 2. Cut the stems off the eggplants and cut them into neat, not very thin slices (~ 0.8 cm).
  • Put on a baking sheet, grease each slice with oil, turn over and grease the other side, With a brush, go over the slices, gradually applying lemon juice to each. You can just sprinkle it with oil and juice, but this way you can control both the amount and the uniformity of the application. It is important not to overdo it with lemon juice, do not try to pour it all out.
  • Then - as with peppers: add a little salt, spread the chives, bay leaf and thyme. Bake, uncovered, for 20-25 minutes, until the eggplants are tender and lightly browned. Remove from oven.
  • Eggplant, pepper and mozzarella terrine Eggplant, pepper and mozzarella terrine Eggplant, pepper and mozzarella terrine
  • 3. While everything is baking, grease a 1.5 liter bowl with a small amount of oil. Line it with two layers of cling film so that it hangs over the edge of the bowl with plenty of space. Press down the film inside with a towel so that it lies firmly on the bottom then the top will turn out smooth and neat.
  • 4. Remove the baked peppers from the oven and immediately transfer to a container with a tight-fitting lid (or use plastic wrap instead of a lid). Leave the peppers for 10 minutes before peeling them off. If it is not possible to partially remove it, it is not scary, small particles of the skin will not worsen the taste of the dish.
  • 5. Along the sides of the bowl, lined with foil, lay the baked eggplant slices vertically, slightly overlapping each other. The bottom should be tightly closed and the top edges should protrude (or hang down) beyond the edges of the bowl.
  • 6. Put a few pieces of red and yellow pepper on the bottom. Press down with your fingers.
  • 7. Cut the cheese into slices and place on top of the pepper. Repeat layers of pepper-cheese until you have used everything.
  • Eggplant, pepper and mozzarella terrine Eggplant, pepper and mozzarella terrine
  • 8. Fold the protruding edges of the eggplants up towards the center to form a flat top. Press everything down with your fingers. Wrap the terrine with the free edges of the film and pierce holes in it for oil and excess juice to come out.
  • Cut a circle out of cardboard, slightly less than the diameter of the bowl, wrap it with two layers of film.
  • Put the circle on top of the eggplants and press down everything with some kind of weight. Refrigerate for pressing for at least 12 hours.
  • 9. Remove the load, cardboard from the terrine and unfold the film that covers the top.Cover the bowl with the serving dish and turn over. Blot off excess oil-juice and remove the film.
  • Cut into portions with a sharp knife: first in half, then into four and eight pieces, holding with your hand.
  • Eggplant, pepper and mozzarella terrine
  • Bon Appetit!

Note

I tried to do it with different cheeses, and the German Paladin mozzarella from Auchan (see the photo) turned out to be the most successful in many respects (not to mention the price, which is 2.5 times lower than the Italian one ...): its consistency is not only very is close to baked peppers, but also serves as a connecting-gluing base, and the delicate taste harmoniously merges into the taste melody of terrine.

I wrote about the benefits of eggplant in the recipe Musaki vegetable

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Eggplant, pepper and mozzarella terrine

Joy
Nagira, what a beauty ... For me this terrine and no cake is needed ...
Nagira
Marisha, Thank you
Terrin, of course, is self-sufficient, but sweet me too
Twist
Nagira, good evening! Terrin is a feast for the eyes! I really like the combination of ingredients. I will definitely do it. Thanks for the recipe.
Nagira
Twist
Marina, thanks for the compliment!
It's nice to get such an assessment from the author of very extraordinary recipes.
I hope the terrine is pleasant not only for the appearance
Twist
Nagira, good evening! That terrine tastes great is beyond doubt. I salivate at the sight of the photo. This weekend I planned to pamper my husband with it. For our family, your recipe is right in the top ten.
Nagira
Twist
Marina, for your plans! Let it work out.

I found that because of my love for Feta Fegusto cheese (Argentina), I also attributed Latin American production to the mozzarella from Auchan
But in fact, they do not even make it that far: Germany, the Paladin mozzarella corrected in the recipe, and I am writing to you - all of a sudden my "developments" will be useful - this is the most successful of the cheeses that participated in the experiment
Twist
Nagira, thanks for additional recommendations. : girl_curtsey: I just went shopping for the weekend on Friday and will look for just such a cheese.
Irina, can I contact you by name? With great pleasure I looked through your other recipes and took note of a lot. And now I will look forward to new ones. Painfully the tastes coincide. And Einstein's statement speaks of similar views on the approach to life.
Nagira
Marina, sorry, I was away for a long time and did not immediately notice your post

Quote: Twist

Irina, can I contact you by name?

Come on by name and by you

Quote: Twist

With great pleasure I looked through your other recipes and took note of a lot. And now I will look forward to new ones. Painfully the tastes coincide. And Einstein's statement speaks of similar views on the approach to life.

Thank you for the "pleasure from the recipes" and for the "similarity of views", touched to the core!
Twist
Mutually
AlisaS
What an interesting and probably delicious terrine !!!
I read a lot about delicious baked peppers, but I haven't tried it myself yet.

Thanks for the recipe!
I want to cook such a dish! I love everything eggplant

Nagirochka, such a question: have you tried to make terrine with feta cheese instead of mozzarella?
And how do you like this option? Did you like it?
Nagira
AlisaS, thank you for your assessment, albeit a visual and anticipatory one for now!

I wrote that I tried with different cheeses - I was looking for the most affordable options, I know that Ashan is not everywhere. but Italian mozzarella is expensive ...
So I also tried cheese. Not that, but this is for my taste, but you (you?) May well experiment with the main thing - not on the festive table, so as not to be upset if you don't like it. Indeed, individually, each ingredient is delicious, on weekdays and so eat

I shared an option where I managed to achieve harmony in both taste and consistency. How many attempts were made The same cheese can be different, in my samples I did not like that its taste is sharper than the taste of vegetables, and besides, my cheese could not glue the layers, everything disintegrated

Somewhere I met the advice to make gelatinous layers.But these are unnecessary body movements, besides, I would have to tinker even more - I only use agar for gelation.

By the way, I don't like peppers at the preparation stage, but I always bake eggplants with a supply of oil, lemon juice and salt make them ...
AlisaS
I could not resist yesterday and did this miracle !!!
Nagira, it's really
Thanks again!
You can come to me, if you don't mind, then I’m on you too

I baked eggplants with butter and lemon juice as you recommend - such a miracle !!! I stood near the stove and waited for everything to be ready. Previously, I tried to bake, but without anything, and the eggplant stripes were dry. And here it turned out so juicy
And in a similar way I tried to bake onion rings and, without lemon juice, but with butter, carrots. Everything is delicious !!!
Since it was later, I didn't want to run to the store, I made a terrine with feta cheese. I shifted the vegetables with cheese, which were still warm, and it stuck together quite well with them, as it turned out later. It turned out very, very tasty !!!
I did it in such vases
Eggplant, pepper and mozzarella terrine

I will buy mozzarella and try it in the original version for comparison
Nagira
Alisaaa well you are a meteor !!!
Just asked - and you are already enjoying yourself
Appetizing you got terrine
And what is that orange peeking through there? Was the pepper like that or did you put the carrot there?
And yes - if you have time to blind the layers while still hot - then it is not surprising that it stuck together.It does not work that way until I peel the peppers, everything will cool down ...

And of course - on you
Thank you for the lightning fast tasting! Glad you liked!
AlisaS
Quote: Nagira

Appetizing you got terrine
And what is that orange peeking through there? Was the pepper like that or did you put the carrot there?
And yes - if you have time to blind the layers while still hot - then it is not surprising that it stuck together.It does not work that way until I peel the peppers, everything will cool down ...
Thank you, Irina!!!
Orange is a carrot! My peppers are all green. And the carrots are baked perfectly too!
Then I also tried mozzarella (I bought two types) and for some reason I didn't really like it. I did not find such one as you recommended in our village. And those that I bought - none to taste. Therefore, now I make terrines only with feta cheese. Apparently, everyone should find their favorite combination of products.
I specially kept eggplants for the next delicacy. Here's what happened this time. Last time the cut could not be photographed due to ultra-fast tasting
Eggplant, pepper and mozzarella terrine
Eggplant, pepper and mozzarella terrine
Thanks again for the delicious treat!
Nagira
Quote: AlisaS

I specially kept eggplants for the next delicacy. Here's what happened this time. Last time the cut could not be photographed due to ultra-fast tasting
Thanks again for the delicious treat!

Alisaaaa, - such deliciousness ...
I'm still in the sanatorium, I can only envy you!
Very, very glad that you like it !!! Thanks for the colorful and fantasy photos!
SvetaI
Nagira, thanks for the recipe! I love all kinds of eggplants.
Here's a thing I got
Eggplant, pepper and mozzarella terrine
Eggplant, pepper and mozzarella terrine
My mozzarella cheese was of domestic production, by the way, it tasted very good. It was only necessary to cut it thinner.
Special thanks for the idea to bake sliced ​​eggplants. I have a bunch of recipes where you need to fry pieces of eggplant. But this is quite boring and a lot of oil is absorbed, then you have to get rid of it on purpose. And here is just the perfect solution! I will always do this now.
Nagira
SvetaI glad you liked terrin!

Special thanks for the idea to bake sliced ​​eggplants. I have a bunch of recipes where you need to fry pieces of eggplant. But this is rather boring and a lot of oil is absorbed, then you have to get rid of it on purpose. And here is just the perfect solution! I will always do this now.

Well, for this I am thrice happy!
For herself, this was a discovery, and now this is also the only way I prepare eggplants for different dishes.
Smearing with lemon juice and butter - so ennobles the taste, right?
SvetaI
Yes, excess bitterness and harshness go away and the cut does not darken. In general, some pluses
M @ rtochka
Irina, it turns out that garlic is needed only for baking? Is it not put into the dish itself?
I prepared everything, went to do it, laid eyes on this recipe for a long time, my hands only reached today
Nagira
M @ rtochka,
Dasha, you understood correctly garlic gives part of its aroma to eggplant-peppers when baked, and then you can use this baked garlic anywhere: squeeze it out of the scales on a sandwich, in a salad dressing or some dish
M @ rtochka
Asked asked and forgot about garlic
But. I liked it anyway !! I even want to freeze, while the season, baked peppers and eggplant, to do in winter. It's beautiful, appetizing, delicious !!
Eggplant, pepper and mozzarella terrine
Irina, thanks for such beauty !!
Nagira
M @ rtochka,

Dasha, such a wonderful terrine turned out !!! Thanks for the photo
Garlic only adds a touch there, so it should have turned out delicious, even without it.
Freezing for future use is an idea! the dish is true, for the holidays is the very thing

Dasha, if you like the usual unusual recipes, try these "pancakes" before the corn season is over Fresh Corn Fritters by Nero Wolfe.
We are enjoying ourselves for the second month this year! And unusual and tasty for the guests
M @ rtochka
Irina, it's not fair! I already found this recipe without a hint, I plan to do it tomorrow
Nagira
Quote: M @ rtochka

Irina, it's not fair! I already found this recipe without a hint, I plan to make tomorrow
What can I say, Dash? First:

Later:

Try it, Nero Wolfe was a gourmet
julia_bb
Nagira, Irina, what a cool terrine! By the combination of ingredients - here's my direct! I will definitely prepare it soon!

M @ rtochka, thanks for reminding me about the recipe!
Nagira
julia_bb, Yulchik, thanks for the nice words, I myself once gathered for a long time, but did it - and it turned out to be easier and faster than it seemed from the written
I will be glad if terrine is registered in your family too.
Iri55
I will definitely cook it. Nice, festive, and the taste ... I can imagine how delicious it is.

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