How To make Tomato, Mozzarella and Eggplant Terrine
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.
How To make Tomato, Mozzarella and Eggplant Terrine's Videos
Jacques Pepin's Eggplant and Brie Terrine is a Slice of Heaven | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a menu derived from the South of France and it is especially easy on the eyes. He starts off with a terrine, a fantastic dish using layers of eggplant, red pepper, and brie molded into a loaf and cut into slices so you can view the gorgeous strata. Next he prepares a fresh and healthy wine-poached red snapper with leeks and cucumber garnish. He rounds out the meal with an elegant omelet soufflé dessert, similar to Baked Alaska. You may be intimidated to attempt a soufflé, but Jacques is here to walk you through it, step by step. Happy cooking!
In This Episode:
00:00 Jacques Pepin prepares a menu inspired by the South of France
1:00 How to make a delicious eggplant and brie terrine recipe
7:15 How to peel red peppers
9:06 How to poach fish for Jacques' red snapper poached with wine and leeks and cucumber garnish
16:06 How to make an elegant omelet soufflé, similar to baked Alaska
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 1, 1992. Eggplant Terrine
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals.
#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite
Stuffed Baked Eggplant Recipe
ingredients :
Eggplants
Salt
Olive oil
Pepper
Garlic
Ham
Cheese
Parmesan cheese
ingredienti :
Melanzane
Sale
Pepe
Olio EVO
Aglio
Prosciutto
Formaggio
Parmiggiano
My favourite burrata recipe
Burst cherry tomatoes with burrata and dollops of pesto. My ABSOLUTELY FAVOURITE burrata recipe!
PRINT RECIPE:
Spicy Aubergine & Mozzarella cheese Recipe
Spicy Aubergine & Mozzarella cheese
Our Potato Terrine Is Chock-Full Of Yummy Veggies
Potato Terrine
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Terrines may seem like something out of a bygone era, but they don't have to be all about gelatin and cubes of pâté served on a bed of lettuce. We may have dragged out grandma's cookbook for aesthetic inspiration, but other than the shape, this terrine isn't what you'd expect. We're talking wholesome potato flavor with whispers of buttery vegetables. So forget the high heels and apron — this dish is all about comfort!
You'll Need:
- 5 spring onions
- 2 carrots
- 3 bell peppers (1 each of red, green, and yellow)
- 1 zucchini
- 3 tbsp olive oil
- salt & pepper
- 2¼ lbs potatoes
- 4.5 oz mozzarella
- 3 oz parmesan
- 2 eggs
- 1 tbsp soft butter
- 2 tbsp bread crumbs
Here's How:
1. Wash and cut the vegetables into small cubes. Heat the oil in a pan and add the vegetables, then brown and season with salt and pepper.
2. Peel and boil the potatoes, then mash with a fork. Add the sautéed vegetables. Cut the mozzarella into cubes and add to the mix along with grated parmesan and both eggs. Stir until all ingredients are consistently distributed.
3. Coat the inside of the terrine pan with soft butter and sprinkle with breadcrumbs. Spoon the potato mixture into the pan and top with slices of parmesan. Bake at 350 °F for 60 minutes.