Eggplant and tomato terrine
“From the traditional to the modern end of the Italian food spectrum. The tomatoes must be perfect – ripe and red and free of water. There is nothing to the rest of it, really, but it looks sensational. Recipe quantities will have to be adjusted depending on the size of the terrine mould you use, as well as the size, quality and substance of the tomatoes. In the restaurant we have served this terrine with a simple rocket salad and quickly seared tuna, cut into neat slices. Otherwise it is lovely as it is, with a good bruschetta or some buffalo mozzarella on the side. The quantities given are enough for 2 when made in a large ramekin.”
olive oil, for frying
1 eggplant, peeled and cut into 5 mm slices
6 ripe red tomatoes, peeled, halved and seeded
5 basil leaves
1 leaf gelatine
20 ml vegetable stock, warm
Heat the olive oil in a heavy-based pan and fry the eggplant on both sides until lightly golden. Remove from the pan and drain on kitchen paper.
Arrange the tomatoes on kitchen paper for an hour or so to drain away as much moisture as possible.
Line a terrine mould up the sides with the eggplant. Next, fill the mould with layers of tomato and basil leaves, salting each layer lightly as you go.
When you reach the top of the mould, dissolve the gelatine in the warm stock and pour over the tomatoes. Cover with more slices of eggplant.
Weight the terrine and refrigerate for a few hours. Cut into slices to serve.