Locavore Amore

August 2010 - Dinner #5 Theme = Local Food

Roasted Eggplant and Tomato Terrine (Adapted from Martha Stewart)

2 tb olive oil
2 lbs eggplant, cut into 1/4 in slices
1 medium onion, fine dice
1 tb balsamic vinegar
1/2 ts salt
1/8 ts pepper
4 tomatoes, cut into 1/4 in slices
1/2 c full fat ricotta cheese
2 c fresh basil leaves

Roast the eggplant and tomato slices on two greased baking sheets at 400 degrees about 20 minutes. Watch that the tomatoes don't dry out and flip eggplant over halfway. Let everything cool on the sheets.
In a small bowl, combine onion, vinegar, salt and pepper. Whisk in the olive oil to thoroughly combine. Set aside.

Brush a loaf pan or any similar volume sized vessel with a little oil and line with plastic wrap. Make sure there is enough plastic hanging over sides to be able to wrap over the top entirely of the pan in both directions. Arrange a third of the eggplant rounds on the bottom, overlapping slightly. Make it look pretty and use your best pieces face down, this will be the top. Brush lightly with some of the vinaigrette. Arrange half the tomato slices next (overlapping), being careful that they don't fall apart. Spread half the ricotta cheese next and then layer half the basil leaves. Brush with more vinaigrette. Repeat eggplant, vinaigrette, tomato, ricotta, basil and vinaigrette. Top with remaining eggplant and brush with remaining vinaigrette. Fold over the plastic wrap on both sides and gently but firmly press down on the terrine to compress the layers. Cover tightly with the plastic wrap flaps and refrigerate overnight. I got away with refrigerating for 2 hours but it's not ideal. More time = better flavor and terrine structure.