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Title: Vegetable Terrine with Tomato Sauce
Categories: Vegetable
Yield: 8 Servings
| 1 | lg | (about 500g) eggplant, thin sliced |
| Coarse cooking salt | ||
| 1/4 | c | Olive oil |
| 2 | md | (about 300g) red peppers |
| 2 | md | (about 300g) yellow peppers |
| 1 | bn | (40 leaves) English spinach |
| 1 | c | (100g) grated mozzarella cheese |
| 1/4 | c | Drained sun-dried tomatoes, sliced |
| DOUGH | ||
| 2 | c | Plain flour |
| 2 | ts | (7g) dried yeast |
| 1 | ts | Sugar |
| 1 | tb | Olive oil |
| 3/4 | c | Warm water |
| PESTO | ||
| 2 | c | Lightly packed basil leaves |
| 1/4 | c | Pine nuts |
| 2 | Cloves garlic, crushed | |
| 1/3 | c | Olive oil |
| 1/2 | c | Grated parmesan cheese |
| TOMATO SAUCE | ||
| 1 | tb | Olive oil |
| 1 | md | (about 150g) onion, chopped |
| 2 | Cloves garlic, crushed | |
| 410 | g | Can tomatoes |
| 1 | tb | Chopped fresh basil |
| 1/4 | ts | Sugar |
Grease 11.5cm x 23cm loaf dish (6 cup capacity). Sprinkle eggplant with salt, stand 20 mins. Rinse eggplant under cold water, drain, pat dry with paper towel. Heat oil in pan, cook eggplant in batches until lightly browned, drain on paper towel.
Quarter peppers, remove seeds and membrane. Grill peppers, skin side up, until skin blisters and blackens. Peel away skins, discard skins. Add spinach to pan of boiling water, drain immediately, rinse under cold water; drain, pat dry with paper towel.
Roll three-quarters of the dough large enough to line base and sides of prepared pan, leaving 2cm of dough overhanging edges. Sprinkle half the cheese over base of dough, top with eggplant, red peppers, pesto, yellow peppers, spinach, sun-dried tomatoes and remaining cheese.
Roll remaining dough large enough to cover top of dish, brush edges with water, place dough on top; trim edges. Pinch edges together, decorate with dough leaves, if desired. Cut 3 slits in dough, bake in moderately hot oven about 40 mins or until browned. Cool in pan, cut when cold. Serve with tomato sauce.
Dough: Sift flour into bowl, stir in yeast, sugar, oil and water; mix to a firm dough. Knead about 5 mins on floured surface until smooth and elastic.
Pesto: Blend or process basil, nuts, garlic and oil until smooth; stir in cheese.
Tomato Sauce: Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, basil and sugar, simmer, uncovered, 5 mins or until slightly thickened.
Posted by : Sue Rykmans.
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