Tomato, Mozzarella & Eggplant Terrine
Submitted by JennieArns
A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
3 hrsIf you want to open a dinner party with something that makes people lean in and whisper “how did you make that?" this is your move.
Thin rounds of baked eggplant line a mold, then get layered with ripe tomato wedges and sliced buffalo mozzarella, all bound together with a delicate gelatin made from the tomatoes’ own seeds and juice.
The whole thing gets weighted down and chilled for three hours until it sets into a sliceable, jewel-toned showpiece.
Unmold it, slice through those clean layers, and watch the room go quiet.
Chef Tips
- Drain the tomato wedges and eggplant slices well on paper towels. Excess moisture is the enemy of a clean-slicing terrine.
- Buffalo mozzarella is the ideal choice here. Its creamy texture and mild tang contrast beautifully with the tomato and eggplant. Fresh mozzarella works too, but buffalo is worth seeking out.
- Use a heavy can or a brick wrapped in foil as your weight. Even pressure across the top ensures the layers bond together as the gelatin sets.
- Slice with a sharp, wet knife for the cleanest presentation.
Ingredients
peeled, seeded, reserve the seeds & juice, cut into wedges, , drained on paper towels
Directions
Preheat the oven to 450F.
Place the eggplant slices on a lightly oiled baking sheet.
Lightly salt the eggplant and bake it for 5 minutes.
Remove the eggplant and set it on paper towels to drain.
In a small saucepan place the gelatin.
Add 1 cup of the reserved tomato seeds and juice (add some water if necessary).
While stirring constantly, bring the liquid to a boil.
Reduce the heat to low and simmer the mixture for 1 minute.
Season the mixture with the salt and the pepper.
Set it aside.
Line the bottom and sides of a baking dish with the eggplant slices (reserve some slices for the top).
Layer on ½ of the tomato wedges.
Ladle on half of the gelatin mixture.
Layer on the cheese.
Add the remainder of the tomato pieces.
Ladle on the rest of the gelatin mixture.
Place the remainder of the eggplant slices on top.
Fold over the slices around the edges.
Cover the terrine with plastic wrap.
Place a heavy weight on top to press the ingredients down.
Refrigerate it for 3 hours.
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