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Topic: summer's end: aubergine, courgette and spinach terrines  (Read 878 times)
Tags for this thread: vegetarian , recipe , eggplant , spinach  Add new tag
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« on: March 07, 2011 05:32:48 AM »

For the full blog post and more photos, you can visit me at http://foodieandthechef.com/2011/03/summers-end-aubergine-courgette-and-spinach-terrines/ (Website no longer exists. - jungrrl)


I have always been fascinated by the many claims that a vegan/ macrobiotic/ veg-aquarian lifestyle boast.  Despite having grown up in a thoroughly meat-and-three-veg household, I try to give my body a break from meat and other hard-to-digest foods from time to time.  Did you know that humans actually started out their existence as herbivores?

The delicate, vegan terrines can easily be made ahead of time and would be perfect for a summery picnic or as a Sunday lunch entre.  More than just a pretty face, this individual terrine is incredibly satisfying.

individual aubergine, courgette and spinach terrines

serves 4

    * 45mL (1 tbsp) extra virgin olive oil
    * 1 red pepper/ capsicum, stem cut off and seeds removed
    * 16-20 small heirloom or cherry tomatoes
    * 1 large aubergine/ eggplant
    * 2 courgettes
    * leaves from 1 sprig of thyme

for the filling

    * 4 large tomatoes, chopped roughly
    * 4 fresh basil leaves, finely sliced

for the spinach

    * 15g (1/2 oz/ 1 tbsp) extra virgin olive oil
    * 275g (10 oz) baby spinach leaves
    * 1 large clove of garlic, crushed
    * pinch of freshly grated nutmeg

to serve

    * a drizzle of balsamic vinegar

   1. Preheat the oven to 190C.  Line the base and sides of four 6cm (2 1/2 ") muffin rings (or four cavities in a muffin tray) with cling film.
   2. Place the red pepper and small tomatoes in a tray and drizzle over 1 tbsp of the olive oil.  Place into the preheated oven and roast for 25 minutes or until soft and slightly charred.
   3. Slice the aubergine into four equal-sized rounds.  Heat 1 tbsp of the olive oil in a frying pan and fry the aubergines on both sides until brown.  Place the aubergines on a baking sheet and cook in the oven for 10 minutes.
   4. Heat half of the remaining oil (1/2 tbsp) in the same frying pan and fry the courgettes for 2 minutes, then drain on kitchen paper.  Season with salt and pepper and sprinkle with the thyme leaves.

the filling

   1. Place the tomatoes and the rest of the oil in the same frying pan and cook over a medium-high heat until the juices have evaporated and the mix thickens (can take up to 20 minutes).
   2. Add the basil and season with salt and pepper.

the spinach

   1. Cook the spinach and garlic with 1 tbsp of olive oil in a saucepan, allowing all the water to evaporate.
   2. Drain, add the nutmeg and season with salt and pepper.

to assemble

   1. Line the base of the muffin rings with the spinach leaves (about 1cm thick), making sure the leaves overlap, leaving no gaps.  To make the aubergine terrine pictured above, use an aubergine slice for the base as well as the top.
   2. Place the courgettes around the edges of each ring, overlapping slightly.
   3. Divide the tomato mixture equally among the ring, pressing down well.
   4. Place the aubergines on top, trimming the edges to fit.
   5. Seal the top with cling film and pierce the base to allow any liquid to escape.  If you are using a muffin tin: pierce the top of your terrines and, holding a paper-towel-lined tray on top of the muffin tin, flip the tin upside down.
   6. Chill overnight.

to serve

   1. Remove the terrines carefully from the rings (or simply lift the muffin tin up) and serve with diced roasted pepper and the roasted tomatoes, drizzled with balsamic vinegar.
« Last Edit: September 12, 2012 11:53:26 AM by jungrrl - Reason: changed non-working image(s) to link(s) » THIS ROCKS   Logged

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« Reply #1 on: March 07, 2011 10:07:06 AM »

These are so elegant! I'm sure they taste delicious and would definitely impress guests. Yumm!

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