Aubergine Eggplant And Spinach Terrine Recipes

Steps:

• Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
• Heat the oven to 400 degrees.
• In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
• Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.

Steps:

• Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
• Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
• Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Parsley sauce:
• In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

Steps:

• Vegan: use water or broth or oil.
• Preheat oven to 375F Cover one end of 4 2 1/2 inch metal muffin rings with plastic wrap to seal.
• Slice the eggplant into four equal rounds. Heat half the oil in in a fry pan and cook the eggplant on both sides until brown. Place themn on a cooking sheet and cook in oven for 10 minutes. Transfer to plate lined with paper towels.
• Heat half the remaining oil and cook the zucchini for two minutes then drain on paper towel. Season with salt,pepper and thyme.
• In the rest of the oil in a heavy frying pan put the tomatoes and basil and cook for 5 to 8 minutes.
• Cook the spinach, garlic and butter in a pan allowing water to evaporate. Drain and add nutmeg then season with salt and pepper. Note if making it Vegan you can simply use a bit of water or broth in place of the butter. You want them wilted not "mushed".
• Line the base and sides of muffin tins with spinach leaves leaving no gaps. Place the zucchini around the edges of each ring and overlap them slightly. Divide and place tomato mixture in center. Press it down well. Place eggplant on top, trim edges to fit.
• Seal top with clear plastic and pierce the base to allow liquid to escape. Chill overnight Remove the rings and serve with roastged pepper and drizzle with balsamic vinegar.

Steps:

• Mix the olive oil with the coriander.
• Slice the eggplants lengthwise in approx ½ inch thick slices.
• Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
• Repeat with all the slices, then set aside to cool.
• Preheat the oven to 350°F.
• Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
• Mix with all the other ingredients and seasonings.
• Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
• If you don't have a non-stick loaf tin, line first with parchment paper.
• Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
• Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
• Remove from the oven, leave to cool in the tin.
• The terrine can now be transferred to the fridge until ready to serve.
• Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
• Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
• Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
• Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
• In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
• Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Steps:

• Rinse the chickpeas.
• Fry the eggplant cubes in the oil until golden on the outside and tender inside.
• This will take about 10 minutes.
• Remove with a draining spoon.
• If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
• Stir constantly.
• Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
• Add the tomatoes and their juice, chickpeas and water.
• Bring to a boil and simmer.
• Cook for 15 minutes, add the spinach and bring to a boil.
• Cook for a further minute or two until the spinach is tender.
• Stir the eggplant back in, season with salt and pepper and serve hot.

Steps:

• Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
• Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
• Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
• Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
• After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
• Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
• Serve alone on a bed of rice, or with a beef curry and naan bread.

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.