Eggplant and Pepper Terrine

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Ingredients for making eggplant and pepper terrine

Eggplant 700 grams
Bulgarian yellow pepper medium size 2 pieces
Bulgarian red pepper medium size 2 pieces
Large bay leaf 2 pieces
Large lemon 1 piece
Head garlic medium size 1 piece
Olive oil 100 milliliters
Mozzarella Cheese 400 grams

Main ingredients: Eggplant, Pepper, Cheese
Serving 8 servings

Inventory:

Cutting board, Knife, Plate - 5 pieces, Food foil, Oven, Pastry brush, Manual juicer, Baking tray, Medium pan with lid, Food wrap, Bakeware, Refrigerator, Three-liter bottle, Nylon cover, Kitchen tongs, Serving dish, Kitchen potholders

Cooking eggplant and pepper terrine:

Step 1: prepare the garlic.

Using a knife, carefully divide the head of garlic into cloves, but so as not to damage the surface of the component. The protective husk must remain intact. After this, the ingredient is transferred to a free plate.

Step 2: prepare the lemon.

First of all, we wash the lemon under running water and after that - put it on a cutting board. Using a knife, cut the citrus into two halves. Well, since we only need lemon juice, we take turns squeezing each part of the lemon using a manual juicer.

Step 3: prepare the eggplant.

We wash the eggplants well under running warm water and after that we lay out the ingredient on a cutting board. Using a knife, cut off the tail of the vegetable and now we begin to cut the eggplant into pieces. You can cut the ingredient in different ways, depending on which form you use to prepare the terrine. You can cut a component along the fetus into tongues thick no more than 0.5 centimeters, and you can and on thin circles. In any case, during the preparation of the dish, we will need to use a load that will crush all the components and the eggplant in any case will not peel off the dish itself. Sliced eggplant in a free plate. After this, pour a little salt into the container and mix everything well with clean hands.

In the meantime, grease the baking sheet with a small amount of vegetable oil using a pastry brush, and then lay out the pieces of eggplant on its surface. Using the same brush, grease the component again with vegetable oil and sprinkle with lemon juice. Between the circles or the tongues of the eggplant, spread half the cloves of garlic and one bay leaf. We put the baked vegetable in the oven at a temperature 190 ° C during 20 minutes until the eggplant is soft. After the allotted time, using kitchen tackles, we take out the container from the oven, and we put the eggplants with kitchen tongs in a free plate.

Step 4: prepare bell peppers.

We rinse the bell peppers under running water and after that we put the ingredients on a cutting board. Using a knife, we cut the tails of vegetables and immediately after that we remove the seeds. Now, using the same sharp inventory, we cut the peppers into four parts and transfer the pieces of vegetables to a clean plate.

Immediately after we bake the eggplants, put the slices of peppers upside down in the same baking sheet (without pre-washing it under water), and between them spread the remains of the garlic cloves and bay leaf. Attention: if necessary, the baking sheet can be greased with vegetable oil, and the garlic cloves that still remain after the eggplant should not be thrown away, but baked with a new batch of ingredients. After that, cover the baking sheet with foil and bake in the oven at a temperature 190 ° C during 45 minutes. At the end of the allotted time, using kitchen tackles, we take out a baking tray with peppers from the oven and with kitchen tongs we transfer the component to the pan. Immediately after that we cover the container with a lid and set it aside for 10 minutesso that slices of peppers can sweat and thanks to this we can easily peel off. After we do this, transfer the purified ingredient to a free plate.

Step 5: prepare the mozzarella cheese.

We spread the mozzarella cheese on a cutting board and, using a knife, cut the ingredient into thin plates, with a thickness of not more than 0.5 centimeters. We put the cheese pieces in a free plate.

Step 6: prepare the eggplant and pepper terrine.

So, grease the baking dish with a pastry brush with a small amount of vegetable oil. After that, carefully lay the food wrap on the bottom and side walls of the container so that its ends extend beyond the mold. Attention: food wrap is better to lay out in two layers and so that it completely covers the container. After that, lay out the eggplant slices on the bottom and side walls of the container so that there are no gaps between them. You can lay out this ingredient if we previously cut it with tongues, in the form of flower petals. If you cut the vegetable into circles, then they will easily stick to the walls of the form thanks to the cling film. After that, we start to lay out slices of peppers and mozzarella in layers. The container should be approximately half full.

Now bend the free ends of the eggplant inside the dish so that they completely cover the layers of vegetables and cheese. In the end, we cover all our beauty with the hanging ends of the cling film, and on top of the terrine we put a three-liter jar of plain water. Important: but be sure to tightly close the bottle with a capron lid so that the water does not leak into the mold and does not spoil the dish. We put eggplant and pepper terrine in the refrigerator and let it brew for 12 hours. Over this period of time, the ingredients will soak in their juices and give one very mouth-watering flavor.

After the allotted time, we take out the dish from the refrigerator, remove the water bottle from the dish and unfold the cling film. We cover the form with a cutting board or a serving dish and, holding two equipment well with our hands, turn the terrine upside down with a quick movement.

Step 7: Serve the eggplant and pepper terrine.

As soon as the eggplant and pepper terrine is ready, cut it into pieces with a knife and serve it as a snack. This dish is perfect for a festive table as well. As an addition to meat dishes or even all kinds of cereals. Good appetite!

Recipe Tips:

- - In addition to the ingredients indicated in the recipe, you can also add other vegetables to your taste in the dish. A good addition to aroma and taste is fresh parsley.

- - Instead of mozzarella cheese, you can add such cheeses as Adyghe or ricotta to the dish.

- - Pieces of zucchini and peppers can also be well-fried instead of baking on both sides in a grill pan with the addition of a small amount of vegetable oil.

- - Caution: in order not to strongly press down the dish, you must independently determine the amount of water in the bottle. Depending on the amount of ingredients, the amount of water can be increased or decreased. I usually put an empty can and slowly add water. And at the end I close the container tightly with a lid.