The Filipino VEGETABLE TERRINE A terrine is an attractive dish to serve on the table. But it can be quite a challenge to make. Follow these steps carefully and you just may be able to make your first terrine.

12 Servings

1/2 cup olive oil
1 medium eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 cup soup stock, OR dissolve 1 chicken or beef cube in 1 cup hot water
1 tablespoon + 1 teaspoon unflavored gelatin
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
2 red bell peppers, roasted then peeled and sliced into I-inch wide strips
12 fresh basil leaves
2 green bell peppers, roasted then peeled and sliced into 1-inch wide strips

Brush a rectangular terrine mold
generously with butter. Line terrine
mold with plastic wrap, leaving an
overhang of three inches of plastic wrap
on all sides (the plastic wrap should
extend over the sides of the terrine mold
about three inches).

In a skillet, heat olive oil. Fry eggplant and zucchini slices in hot oil until soft, about 2 to 3 minutes. Remove from heat and drain on paper towels. Set aside.

Pour the soup stock into a medium saucepan and sprinkle gelatin on top.

Let stand for five minutes to soften gelatin. Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat and pour into a glass bowl. Season with salt and pepper.

Dip the eggplant slices into the soup stock. Set aside two slices of the eggplants.

Arrange the rest of the eggplant slices in the prepared terrine mold crosswise, slightly overlapping so that the ends of the eggplant hang over the sides of the terrine mold.

Arrange the two reserved eggplant slices lengthwise on both ends of the mold, letting them hang on both ends of the mold about 1/2 inch.

Dip the strips of red bell peppers into the soup stock. Layer them lengthwise over the eggplant slices.

Do the same for the fried zucchini, basil leaves and green bell pepper strips.

Pour the remaining soup stock into the mold. Fold the overhanging eggplants onto the top of the terrine, pressing down gently so they don't stick out.

Fold the sides of the overhanging plastic wrap over each other to seal. Place a weight, such as piece of plywood or a heavy dish, on top of the mold to compress the terrine. Chill in the refrigerator at least 24 hours to let terrine set.

To unmold:
Remove from refrigerator. Open the plastic wrap. Place a serving platter over the mold and invert the mold onto platter. Gently ease out the terrine from the mold and remove the plastic wrap.

To serve:
With a serrated knife, slice the terrine crosswise about half an inch thick.

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