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Hello. I’m wondering if this recipe can be done with brie? And without the acidic tomato sauce? I love the idea of the whole thing, but cooked tomatoes are not my stomach’s friend. Thanks for updating, if you do.
Hi Sandy, I haven’t tried making it that way but if you do, please let us know how it turns out for you.
I think if I fry the eggplant & red pepper instead of broil or grill it… it’s gonna taste better, I know though it’s not healthy :(
I’m sure it taste so good with pasta, Thank you so much for the recipe you reminde me of my home country.
I used marscapone cheese and it was AMAZING!
A key additional step: before you put it in the fridge, push it down with your hands. This way it will hold together better.
I made this twice, the first time it didn’t hold and the second time it did. Another tip: large slices of eggplant are better. Either way, its okay to overlap 2 pieces of eggplant in a single layer (even though its not like that in the photo)
I’ve made this recipe yesterday for a vegetarian friend and it was delicious, we both loved it ! Thanks !
I think both the terrine and the sauce are even better the second day after the flavors meld together some. Made the sauce with just canned roasted tomatoes, fresh chopped garlic and a little vinegar and olive oil all pureed in the blender and then heated low on the stove for about ten minutes. No need for the food mill. Substitued basil for the parsley and it was great. Also good when served with parmesan cheese sprinkled on top.
This was so delicious! We served it as a side dish to spaghetti, which was a nice way to lighten up a bowl of pasta in the summer. Thanks for a wonderful recipe I can’t wait to make again.
Yum. This was fantastic. I slightly burned the eggplant on the grill but it was still fantastic. Next time I will watch it more closely. I used basil instead of parsley because I have a lot of it in my garden. Very nice summer dish.
I tried this and it was delicious. I’m going to make it again, this time for a potluck with foodies up here in Healdsburg.
My raw tomato sauce tasted great but was waaay too watery (definitely not thick as in your photo) so next time I’m going to seed the tomatoes (removing excess liquid), maybe use a couple small romas in the mix since they’re meatier. I don’t have a fine screen for my food mill but it removed the skins and garlic solids nicely anyway.
I also will drain and wipe-off the roasted red peppers as they seemed to add too much liquid to the terrine.
Thanks for the recipe!
Made this last night on the grill. Not a parsley fan, changed to fresh basil – much better! Did it hot, baked it covered in foil on the grill for 10 min – was great, little clean up, no hot kitchen. Suggest just salting the Mozz a little, it needs it. Sauce didn’t need a food mill, just blender. Added basil to that as well, heated in saucepan for 5 min. Very good as well, don’t think you need the vinegar though. Try it, it’s great!
“At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.”
My question is, how far ahead could the terrine be made and then just refrigerated?
Good question. I would say a day or two. ~Elise
This looks delicious. However I am wondering if you can broil the eggplants as well instead of grilling them? I do not grill that often. Thanks.
Sure, broiling will work. ~Elise
So if you do this hot, how?
Assemble, put in a 350°F oven until hot through, 20-30 minutes. Put the sauce in a saucepan and cook for 10 minutes or longer. ~Elise
I know you posted this recipe a loooong time ago so hopefully you will see this comment & respond…
I was planning on making this for my upcoming graduation party because it can be prepared in advance, doesn’t need to be served hot, & it looks beautiful & tasty! I was just wondering about how many people do you think this would serve as a side dish?
Hard to say, maybe 8 to 10? ~Elise
This turned out great! I used marscapone cheese instead…heavy calories, but a little goes a long way…I also recommend slicing the eggplant as thin as you can get
It turned out beautifully!! Good job!