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Heirloom Tomato and Eggplant Terrine

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 33 mins
Total time 10 hrs, 33 mins
Yield Serves 12 (serving size: 1 slice)
Use multicolored tomatoes for the prettiest terrine.

Ingredients

  • 4 medium heirloom tomatoes, cut into 1/4-inch-thick slices
  • 1 cup water
  • 2 garlic cloves, crushed
  • 1 medium leek, chopped
  • 1 medium tomato, quartered
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon unflavored gelatin
  • 6 (1/4-inch-thick) slices medium eggplant
  • 1 1/2 tablespoons extra-virgin olive oil
  • Cooking spray
  • 4 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
  • 1 tablespoon chopped fresh thyme leaves, divided
  • 1 tablespoon finely chopped fresh chives, divided

Nutrition Information

  • calories 78
  • fat 4.7 g
  • satfat 2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 6.9 g
  • fiber 2.7 g
  • cholesterol 7 mg
  • iron 0.5 mg
  • sodium 182 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place heirloom tomato slices on several layers of paper towels. Top with a single layer of paper towels. Let stand 15 minutes.

  3. Combine 1 cup water, garlic, leek, and quartered tomato in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Strain through a sieve over a bowl, pressing to extract liquid; discard solids. Pour liquid into pan; stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Cool to room temperature. Sprinkle with gelatin; let stand 5 minutes. Bring gelatin mixture to a boil; boil 3 minutes. Remove from heat.

  4. Lightly brush eggplant slices with oil; arrange in a single layer on a baking sheet coated with parchment paper. Bake at 450° for 10 minutes; turn and bake an additional 5 minutes or until tender.

  5. Lightly coat a 9 x 5-inch loaf pan with cooking spray. Line pan with plastic wrap. Arrange tomato slices in a double layer on bottom of pan; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top tomatoes with a thin layer of cheese; sprinkle with 1 1/2 teaspoons thyme and 1 1/2 teaspoons chives. Arrange 3 eggplant slices over cheese. Repeat layers, ending with tomatoes. Pour gelatin mixture over terrine. Cover with plastic wrap. Chill 8 hours or overnight.

  6. Turn terrine out onto a platter. Let stand 1 hour (or until room temperature).

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.