Roasted Vegetable Terrine
Basically, this recipe is a dip (or purée) first, then a jelly. A terrine shows you've just gone that little step further for presentation. Same flavours, but lighter texture. Serve a slice or cubes as a side dish (or cut them out with a cookie cutter), or just eat with crackers. No added oils in this recipe.
Recipe type: side dish, dip replacement
Prep time:
Cook/wait time:
Total time:
You need
- 1 eggplant, medium size
- 1 large capsicum (bell pepper)
- 1¼ cup semi dried tomatoes, slightly rehydrated
- 1 tsp Chipotle sauce
- 4 cloves of garlic, minced
- 30gr red onion, roughly chopped
- ¼ tsp Himalayan rock salt
- 25 drops of liquid smoke (optional, the difference in flavour is very subtle, but if you want a really smokey flavour, then add more to taste)
- 1 cup oat milk
- 5.5 tsp agar agar powder
To do
- heat oven to 190C
- prick holes in eggplant, cut capsicum in two, deseed and place both in your oven
- roast till eggplant is collapsing, and it's OK if the capsicum starts to blacken (but take capsicum out if it's done but eggplant isn't ready yet)
- in the meantime, rehydrate the tomatoes - unless they are already on the soft side
- scrape the flesh out of the eggplant, and place all ingredients, except for the oat milk and agar agar, in your food processor
- blend till smooth
- place milk in a small saucepan and sprinkle agar agar on top
- heat the milk, while whisking in the agar agar and just when it starts to boil, it will become thick
- immediately take of heat and add straight away to the vegetable purée, while the machine is running, mix well
- take out a container (16oz/450gr), or two smaller ones, and pour the mixture in the container
- tap the container a few times on your work bench, then place in fridge
- it's ready when it's solid (give it around 1.5 to 2 hours)
Roasted Vegetable Terrine
Roasted Vegetable Terrine
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