Heirloom Tomato and Eggplant Terrine

Photo: Johnny Autry; Styling: Cindy Barr

Use multicolored tomatoes for the prettiest terrine.

Yield: Serves 12 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 10 Hours, 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 4.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 6.9g
  • Fiber: 2.7g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 182mg
  • Calcium: 19mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place heirloom tomato slices on several layers of paper towels. Top with a single layer of paper towels. Let stand 15 minutes.
  3. 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. 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. 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. 6. Turn terrine out onto a platter. Let stand 1 hour (or until room temperature).
Note:

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.

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