How To make Tomato, Mozzarella and Eggplant Terrine
How To make Tomato, Mozzarella and Eggplant Terrine
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2 Eggplants; peeled and sliced - into 1/4" thick rounds 1 1/2 ts Unflavored gelatin 5 md Tomatoes; peeled, seeded, -(reserve the seeds & juice) - cut into wedges, and - drained on paper towels Pepper 1/2 lb Buffalo mozzarella; - cut into 1/4" thick slices Preheat the oven to 450?F. 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 1/2 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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WW PURPLE PLAN| 0 POINT PER SERVING| GRILLED VEGETABLE TERRINE
WW PURPLE PLAN| 0 POINT PER SERVING| GRILLED VEGETABLE TERRINE
Ingredients: 1 Large Eggplant 3 Yellow Squash 3 Zucchini's 2 Red Peppers 1 Bunch Fresh Basil Fresh Chopped Garlic Salt Pepper Mozzarella Cheese FF Kraft
Slice Eggplant and Squashes thin lengthwise. Grill all pieces. Roast Peppers in Airfryer till charred, remove skin. Line Loaf Pan or Baking dish with Parchment and start laying and overlapping veggies starting with the Eggplant. See how I do it in the video, it is crucial for the unmolding. When all layers are complete, cover and weigh it down with a brick or heavy cans. Refrigerate for 2 days, then unmold and slice.
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