Eggplant and Red Pepper Terrine Recipe

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Eggplant and Red Pepper Terrine
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Ingredients
14
Count
Nutrition
551
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occassionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a brown paper or plastic bag and close the bag. Let the peppers steam in their own residual heat inside the bag for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.
  2. Note that Trader Joe's makes an excellent bottled cooked red pepper that can be used as a shortcut to the above step.
  3. Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
  4. Prepare the parsley. While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
  5. Build the terrine. Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
  6. At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
  7. Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
  8. To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.22 Kcal (2308 kJ)
Calories from fat 196.63 Kcal
% Daily Value*
Total Fat 21.85g 34%
Cholesterol 10.21mg 3%
Sodium 1218.15mg 51%
Potassium 3152.76mg 67%
Total Carbs 64.74g 22%
Sugars 44.48g 178%
Dietary Fiber 21.24g 85%
Protein 30.9g 62%
Vitamin C 299.6mg 499%
Vitamin A 3.4mg 113%
Iron 59.3mg 329%
Calcium 705.8mg 71%
Amount Per 100 g
Calories 37.41 Kcal (157 kJ)
Calories from fat 13.34 Kcal
% Daily Value*
Total Fat 1.48g 34%
Cholesterol 0.69mg 3%
Sodium 82.66mg 51%
Potassium 213.95mg 67%
Total Carbs 4.39g 22%
Sugars 3.02g 178%
Dietary Fiber 1.44g 85%
Protein 2.1g 62%
Vitamin C 20.3mg 499%
Vitamin A 0.2mg 113%
Iron 4mg 329%
Calcium 47.9mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 14
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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