John Myers
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Bell Pepper and Eggplant Terrine with Crispy Rolls
The perfect bell pepper and eggplant terrine with crispy rolls recipe with a picture and simple step-by-step instructions.
Pepper and eggplant terrine
- 4 Pc. Garlic cloves
- 6 Pc. Red peppers
- 2 Stems Thyme
- Coarse salt
- Pepper from the grinder
- Cayenne pepper
- 2 tbsp Olive oil
- 2 Pc. Eggplant
- 1 Pc. Zucchini
- 2 bag Agar Agar
- Basil leaves
- 1 cups Cream
- 250 g Goat cream cheese
- 4 Pc. Tomatoes
- 1 Pc. Peppers yellow
- 4 tbsp Olives with stone
- 50 g Salad with arugula
- 4 tbsp White wine vinegar
- 1 tsp Honey liquid
Crispy rolls
- 100 g Onions
- 240 g Eggplant fresh
- 10 tbsp Olive oil
- 40 g Pecan kernels
- 40 g Pine nuts
- 4 Pc. Parsley stalks smooth
- 4 tsp Crushed red pepper
- Salt
- Pepper
- 3 Pc. Yufka pasta sheets, angular
Pepper and eggplant terrine
- Clean the red peppers, cut in half and cook very softly with garlic, thyme, salt and olive oil in the oven at 170 degrees for about 30 minutes.
- Cut the eggplant and zucchini into very thin slices and fry in olive oil in a pan and drain on kitchen paper.
- Take the vegetables out of the oven and pass them through the “Flotte Lotte”. Bring to the boil, add agar / agar and season to taste.
- Brush the molds with olive oil.
- Layer alternately with paprika, eggplant, zucchini and a basil leaf and let set in the refrigerator for about 30 minutes.
- Heat the cream in a saucepan and melt the goat cheese in it. Season to taste with salt and pepper and bring to the boil with just under a bag of agar / agar. Spread the cooled, but still liquid cream mixture on the hardened paprika mixture and let it set again in the refrigerator.
- Dice tomatoes, peppers and olives. Dress the salad with white wine vinegar and honey. Arrange on a plate. Remove the terrine from the molds and arrange on top.
Crispy rolls
- Finely dice the onions and aubergine and fry them in olive oil in a pan when the liquid has evaporated. Chop the nuts and parsley, mix in and then season.
- Lay out the dough sheets on the work surface. Spread the filling over the lower third, leaving about 1 cm free at the edges. Brush the edge of the dough all around with water. Roll up the dough sheets from the bottom to the tip and fry them in a non-stick pan until golden brown.
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