Vegetable Terrine
Description
Perfect for the table and for drinks. Below I'll tell you more. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Roast the bell peppers in the oven at 200 degrees until they are deeply charred. Then wrap them in a bag and let them steam. Remove the seeds and skin from the peppers and cut into strips.
- 3
Step 3
Wash the eggplant and slice into 0.5 cm thick rounds. Large rounds can be cut in half. Salt and let stand for 10 minutes.
- 4
Step 4
Meanwhile, slice the zucchini into thin rounds and fry them in a pan with a little vegetable oil. Do not fry them too much—just until they soften.
- 5
Step 5
Then rinse the eggplant, squeeze out the excess moisture, and fry in a pan until golden.
- 6
Step 6
Add a whole onion, peppercorns, and a bay leaf to the water. Bring to a boil and simmer for 10–15 minutes. Then remove the onion, bay leaf, and peppercorns, add a bouillon cube and salt to taste. When you are ready to pour the terrine, dissolve the agar-agar in this broth. Bring to a boil and simmer for 1–2 minutes.
- 7
Step 7
Place bell pepper on the bottom of a plastic mold.
- 8
Step 8
Then the zucchini.
- 9
Step 9
Then add the fried eggplant slices. Alternate the layers until you run out of ingredients. Lightly salt each layer.
- 10
Step 10
Pour hot broth with agar-agar over the vegetables. Refrigerate for 1 hour to set.
- 11
Step 11
Vegetable terrine is ready!
- 12
Step 12
Done. Serve with fresh herbs.