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Tomato, Mozzarella & Eggplant Terrine

Tomato~ Mozzarella & Eggplant Terrine recipe image
This elegant Tomato, Mozzarella, and Eggplant Terrine is a sophisticated take on classic Caprese flavors. The dish layers tender, roasted eggplant rounds with creamy buffalo mozzarella and juicy tomato wedges, all bound together by a delicate, flavorful tomato-infused gelatin. It offers a beautiful visual presentation with its vibrant reds, whites, and purples, making it an impressive centerpiece for summer gatherings, potlucks, or as a refined starter before a main course. The texture is unique, combining the softness of the vegetables with the slight jiggle of the gelatin, while the flavors remain bright and fresh. Ideal for entertaining, this terrine can be prepared ahead of time, allowing the flavors to meld beautifully while you enjoy the company of your guests.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 37.5
Dietary: Gluten-free
Description
This elegant Tomato, Mozzarella, and Eggplant Terrine is a sophisticated take on classic Caprese flavors. The dish layers tender, roasted eggplant rounds with creamy buffalo mozzarella and juicy tomato wedges, all bound together by a delicate, flavorful tomato-infused gelatin. It offers a beautiful visual presentation with its vibrant reds, whites, and purples, making it an impressive centerpiece for summer gatherings, potlucks, or as a refined starter before a main course. The texture is unique, combining the softness of the vegetables with the slight jiggle of the gelatin, while the flavors remain bright and fresh. Ideal for entertaining, this terrine can be prepared ahead of time, allowing the flavors to meld beautifully while you enjoy the company of your guests.
Ingredients
  • 2 Eggplants; peeled and sliced
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (232°C).
  2. 2
    Slice the peeled eggplants into 1/4-inch thick rounds.
  3. 3
    Place the eggplant slices on a lightly oiled baking sheet and sprinkle lightly with salt.
  4. 4
    Bake the eggplant for 5 minutes until tender, then remove and drain on paper towels.
  5. 5
    Peel and seed 5 medium tomatoes, reserving the seeds and juice. Cut the tomato flesh into wedges and drain on paper towels.
  6. 6
    Cut 1/2 lb of buffalo mozzarella into 1/4-inch thick slices.
  7. 7
    In a small saucepan, combine 1 1/2 teaspoons of unflavored gelatin with 1 cup of the reserved tomato seeds and juice (add water if necessary to reach 1 cup).
  8. 8
    Stir constantly and bring the liquid to a boil, then reduce heat to low and simmer for 1 minute.
  9. 9
    Season the gelatin mixture with salt and pepper to taste, then set aside to cool slightly.
  10. 10
    Line the bottom and sides of a loaf pan or terrine mold with eggplant slices, reserving some for the top.
  11. 11
    Layer half of the tomato wedges over the eggplant.
  12. 12
    Ladle half of the warm gelatin mixture over the tomatoes.
  13. 13
    Arrange the mozzarella slices over the gelatin layer.
  14. 14
    Add the remaining tomato pieces.
  15. 15
    Ladle the remaining gelatin mixture over the tomatoes.
  16. 16
    Top with the reserved eggplant slices, folding any excess slices over the edges to cover the filling.
  17. 17
    Cover the terrine tightly with plastic wrap and place a heavy weight on top to press the layers together.
  18. 18
    Refrigerate for at least 3 hours or until set before unmolding and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 37.5kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.8g14%
Cholesterol 11.8mg4%
Sodium 5.2mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a loaf pan or a specialized terrine mold for best results. Line the mold with plastic wrap before assembling to help with unmolding.

For a vegan version, substitute the buffalo mozzarella with a firm vegan cheese alternative and ensure the gelatin is replaced with agar-agar or a vegan gelling agent (adjust quantities according to package instructions as agar sets differently than gelatin).

Fresh basil leaves can be layered between the ingredients for added flavor and color.

The terrine can be stored in the refrigerator for up to 2 days. Keep it covered to prevent drying out.

Ensure the gelatin mixture is warm but not boiling when poured over the cheese to avoid melting it excessively.

Keywords: appetizer, caprese, cheese, eggplant, gelatin, italian, mozzarella, party food, roasted, sandwich, summer, terrine, tomato, vegetarian, layered, buffalo mozzarella, make ahead, entertaining, fresh, light
Read it online: https://www.chefs-mate.com/recipe/tomato-mozzarella-eggplant-terrine/