Ingredients
The following ingredients have 4 Servings
- 1 medium eggplant (cut into 1/4 inch slices (I used a mandolin to do this))
- 1 - 2 whole roasted red peppers (I used canned)
- 1 small butternut squash (cut into 1/4 inch slices)
- handful of cherry tomatoes
- 1 bag frozen spinach (steamed and squeezed dry (could also use fresh))
- 2-3 ounces goat cheese (room temperature)
- 4 ounces ricotta or small curd cottage cheese
- salt and pepper to taste
- fresh or dried herbs to taste: try basil (thyme, parsley or mint alone or in combination (I used thyme))
Instruction
- Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or silicon mat. Gather the ring molds and tops and arrange on a tray covered with parchment paper.
- Arrange the sliced vegetables on the tray, sprinkle or spray with a small amount of water and roast until tender. Turn and repeat the spray if needed.
- If desired, cook the eggplant on a grill pan in order to add marks.
- Mix the filling and set aside while the vegetables are roasting and cooling.
- Arrange all the vegetables and the filling within reach and put the layers together to create the terrine. For each ring mold, I used the eggplant on the outside, allowing the slices to drape over the sides. Then I trimmed the butternut squash to fit the mold and act as the top of my terrine. The other ingredients were layered in a way that was pleasing to me.
- When the terrine is full, fold the eggplant slices over, trimming to enclose the terrine. Cover with the foil wrapped circle and place the tray in the fridge. Place a large can on top of each terrine to act as a weight.
- Refrigerate overnight.
- To serve, remove the mold and, if necessary, invert the terrine on a plate. Cut into slices or wedges, whichever is easier.
