Individual Vegetable Terrines with a Spicy Tomato Sauce

14 Jul

Individual Vegetable Terrines with a Spicy Tomato Sauce

Prep Time: 40 minutes
Cooking Time: 50 minutes
Serves 4


1/2 cup oil
2 zucchini, sliced
1 pound eggplant, sliced
1 small fennel bulb, sliced
1 red onion, sliced
10 oz ricotta
1/2 cup grated parmesan
1 TB chopped fresh parsley
1 TB chopped fresh chives
1 red and 1 yellow bell pepper, grilled, peeled cut into large pieces

Spicy Tomato Sauce
1 TB oil
2 cloves garlic, crushed
1 red chili, seeded and chopped
15 oz can chopped tomatoes
2 TB tomato paste


1. Heat 1 TB oil in large frying pan. Cook veggies in batches over high heat for 5 minutes (until golden). Add oil as needed.
2. Preheat oven to 400 degrees F. Mox cheeses and herbs together. Season.
3. Grease 4 ramekins
4. Using half the eggplant, layer the base of each dish. Continue laying with zucchini, capsicum, cheese mixture, fennel and onion. Cover with the remaining eggplant and press down firmly. Bake for 10-15 minutes. Leave for 5 minutes before turning over to remove.
5. To make the sauce: Heat the oil in a saucepan and cook the onion and garlic for 3 minutes. Add the chili, tomato and paste. Simmer for 5 minutes until thick and pulpy. Puree in food processor. Spoon over the terrines.

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