Ratatouille Terrine

Ratatouille Terrine Recipe - Vegetarian French Dish

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Ratatouille Terrine is a delicious and elegant dish that combines layers of roasted eggplant, bell peppers, goat cheese, and olive paste. This dish is perfect for a special occasion or a fancy dinner party.

History

Ratatouille is a traditional French Provencal stewed vegetable dish, originating in Nice. The terrine version of ratatouille adds a unique twist to the classic dish by layering the vegetables and cheese to create a beautiful presentation.

Ingredients

2 medium eggplants (2.5 lb (1.13 kg)), cut lengthwise into 0.5 inch-thick slices
0.33 cup olive oil
0.25 cup jarred tapenade (black olive paste)
3 medium red bell peppers, roasted and cut lengthwise into 3 sections
7 oz (198 g) soft, mild goat cheese, sliced thin
Fresh herb Sauce
0.25 cup chopped fresh basil
0.25 cup chopped fresh flat-leaf parsley
1 small clove garlic, sliced
4 tsp balsamic vinegar
6 tbsp olive oil

How to prepare

1. Preheat the broiler. Arrange the eggplant slices in a single layer on baking sheets. Brush both sides of the eggplant with oil and sprinkle with salt to taste. Broil the eggplant in batches until golden and tender, about 4 to 5 minutes per side. Transfer the eggplant to paper towels to drain.
2. Line an 8.5 x 4.5 inches loaf pan with plastic wrap, leaving a 3-inch overhang. Layer the eggplant, olive paste, bell peppers, and cheese in the pan, starting and ending with eggplant. Cover with the plastic overhang and place a 3- to 4 lb (1.81 kg) weight, such as another loaf pan filled with canned goods, on top. Chill for 24 hours.
3. Make the sauce: In a food processor or blender, combine basil, parsley, garlic, vinegar, oil, 2 tbsp water, and salt and pepper to taste. Process until smooth.
4. To serve, remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut the terrine into 0.75-inch-thick slices. Pour a little basil sauce onto serving plates, tilting to spread the sauce. Arrange the terrine slices on the sauce.
TIP: To roast peppers, place them under the broiler, turning every 5 minutes until the skins blister and char, about 10 to 15 minutes. Transfer the peppers to a paper bag, close it, and let them steam until cool enough to handle. Use a small sharp knife to peel off the charred skin. Discard the seeds and ribs.

Variations

Add sliced zucchini or yellow squash to the layers for added texture.
Use different types of cheese, such as feta or mozzarella, for a different flavor profile.

Cooking Tips & Tricks

Make sure to slice the eggplant evenly to ensure even cooking.

- Roasting the bell peppers adds a smoky flavor to the dish.

- Use a weight on top of the terrine while chilling to help compress the layers and create a firm texture.

Serving Suggestions

Serve the Ratatouille Terrine with a side salad and crusty bread for a complete meal.

Cooking Techniques

Broiling the eggplant and roasting the bell peppers adds depth of flavor to the dish.

Ingredient Substitutions

You can use store-bought olive tapenade or make your own by blending black olives with olive oil and garlic.

- Substitute the goat cheese with feta or ricotta cheese if desired.

Make Ahead Tips

The Ratatouille Terrine can be made a day in advance and chilled overnight for easy entertaining.

Presentation Ideas

Garnish the terrine with fresh herbs and a drizzle of balsamic glaze for a beautiful presentation.

Pairing Recommendations

Pair the Ratatouille Terrine with a light red wine, such as a Pinot Noir or Beaujolais.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as calcium and iron.

Alergens

Contains dairy (goat cheese)

Summary

Ratatouille Terrine is a nutritious dish that is high in fiber, vitamins, and minerals. It is a great option for a vegetarian meal.

Summary

Ratatouille Terrine is a flavorful and elegant dish that is perfect for a special occasion or a fancy dinner party. With layers of roasted eggplant, bell peppers, goat cheese, and olive paste, this dish is sure to impress your guests. Enjoy the rich flavors and textures of this classic French dish!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a hot summer day, and I was visiting my dear friend Marguerite in the beautiful countryside of Provence. As we sat in her sun-filled kitchen sipping on chilled rosé, she pulled out an old, weathered recipe book from her cupboard.

"Mon amie, I have a special dish to share with you today," she said with a twinkle in her eye. "It's a traditional Ratatouille Terrine that has been passed down in my family for generations."

I leaned in eagerly as she began to explain the ingredients and steps involved in making this exquisite dish. Eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and a medley of fresh herbs were the key players in this dish. Layered in a terrine dish and baked to perfection, the flavors would meld together to create a symphony of tastes and textures.

As Marguerite guided me through the process of preparing the Ratatouille Terrine, I couldn't help but marvel at her expertise and passion for cooking. She moved with grace and precision, her hands deftly slicing and arranging the vegetables with care. I watched in awe as she seasoned each layer with a sprinkle of sea salt, a drizzle of olive oil, and a sprinkle of fragrant herbs.

As the terrine baked in the oven, the kitchen filled with the heavenly aroma of roasted vegetables and herbs. Marguerite and I chatted and laughed as we waited, our anticipation growing with each passing minute. Finally, the timer dinged, and we both rushed to the oven to uncover the masterpiece.

The Ratatouille Terrine emerged golden and bubbling, the vegetables tender and infused with flavor. Marguerite carefully plated slices of the terrine, garnishing each with a sprig of fresh basil and a drizzle of balsamic glaze. We sat down at her rustic wooden table, our plates filled with the fruits of our labor.

As I took my first bite, I was transported to a place of pure bliss. The flavors of the Ratatouille Terrine danced on my tongue, each bite a revelation of the beauty and simplicity of Provencal cuisine. Marguerite beamed with pride as she watched me savor each mouthful, her eyes sparkling with joy.

From that moment on, the recipe for Ratatouille Terrine became a cherished part of my culinary repertoire. I made it for family gatherings, dinner parties, and special occasions, each time recalling the magical day I learned it from my dear friend Marguerite.

Over the years, I have added my own twists and variations to the recipe, adapting it to suit the tastes of my loved ones. I have shared it with friends, neighbors, and even strangers who have become friends through the shared love of good food.

But no matter how many times I make it, the Ratatouille Terrine will always hold a special place in my heart. It is a dish that reminds me of sunny days in Provence, of laughter and friendship, and of the joy that comes from sharing a delicious meal with those you love.

And so, as I sit here in my own sun-filled kitchen, flipping through my weathered recipe book, I am filled with gratitude for the simple pleasures of life. For the connections we make through food, for the memories we create around the table, and for the enduring legacy of recipes that bring us together, one delicious bite at a time.