April 21, 2004
Total time: 1 hour, plus 24 hours chilling time
Note: From chef Sam Marvin of Le Dôme, who notes that this dish is delicious served hot or cold.
Roasted tomato coulis
6 Roma tomatoes
1/4cup extra virgin olive oil, divided
1/2tablespoon fresh thyme leaves
1. Heat the oven to 450 degrees. Cut the tomatoes lengthwise and place in a large mixing bowl. Toss the tomatoes with 2 tablespoons of the olive oil, the thyme leaves and salt and pepper to taste.
2. Lay the tomatoes flat on a sheet pan (skin side up). Roast them until skins begin to char a little, 30 to 40 minutes. Remove from oven; cool.
3. Carefully scrape the contents of the sheet pan — tomatoes, juice and all — into a blender or food processor. Purée the mixture. Drizzle in the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
2 eggplants (about 2 1/2 pounds total), cut lengthwise into half-inch-thick slices, skin on
4 zucchini, sliced lengthwise
1/3cup olive oil
4 red bell peppers
7 ounces soft mild goat cheese
Roasted tomato coulis
1. Preheat the broiler. Arrange the eggplant and zucchini slices in one layer on baking sheets. Brush both sides of the eggplant and zucchini with the oil and sprinkle them with salt to taste. Broil them on both sides in batches about 4 inches from the heat until golden and tender, about 4 to 5 minutes per side. Use a metal spatula to transfer the broiled slices to paper towels to drain.
2. Char the peppers over an open flame using long-handled tongs and turning them until the skins are blackened, about 2 to 3 minutes. Place the charred peppers in a bowl, cover with plastic wrap and let them steam until they are cool enough to handle. Peel the peppers, cut off the tops, cut in half lengthwise and discard the seeds and ribs.
3. Line a loaf pan (8 1/2 by 4 1/2 by 2 1/2 inches) with heavy-duty aluminum foil by pulling out about 16 inches of foil, folding it in half and placing it in the loaf pan leaving a 3-inch overhang. Assemble the terrine by arranging a single layer of eggplant slices on the bottom, then zucchini slices, then the bell peppers (cutting the peppers as needed to fill gaps), pressing gently on each layer. Lightly sprinkle the crumbled goat cheese over the peppers, then begin again with another layer of eggplant, then zucchini, then peppers, then cheese.
4. When the layers reach the top of the pan, fold the foil over to cover the terrine. Weight the terrine with a 3- to 4-pound weight (such as a loaf pan filled with canned goods); chill for 24 hours. (May be made 3 days ahead.)
5. To serve, remove the weight, fold back the foil and carefully invert the terrine onto a cutting board, gently tugging at the foil to release it from the loaf pan. Carefully slice the terrine. Spoon the roasted tomato coulis around each slice. To serve warm, heat individual slices until the goat cheese softens.
Each serving: 280 calories; 8 grams protein; 17 grams carbohydrates; 6 grams fiber; 22 grams fat; 6 grams saturated fat; 11 mg. cholesterol; 103 mg. sodium.
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