Roasted Sweet Pepper And Eggplant Terrine Recipes

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EGGPLANT AND ROASTED-PEPPER PASTA



Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta

Steps:

  • Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
  • Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
  • Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES



Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Categories     Condiment/Spread     Food Processor     Pepper     Appetizer     Roast     Cocktail Party     Vegetarian     Quick & Easy     Eggplant     Birthday     Chill     Simmer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

Steps:

  • Preheat oven to 400°F.
  • Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
  • Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
  • Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
  • Cool dip and chill, covered, at least 1 day and up to 1 week.
  • Serve dip with pita wedges.

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

ROASTED PEPPER AND EGGPLANT TERRINE



Roasted Pepper and Eggplant Terrine image

Number Of Ingredients 8

4 large red bell peppers, roasted and peeled
2 large eggplant (about 1 1/2 pounds each)
salt
olive oil
1/2 cup torn fresh basil leaves
4 cloves garlic (large), peeled, seeded, and finely chopped
1/4 cup red wine vinegar
Freshly ground black pepper

Steps:

  • 1 Prepare the peppers, see below. Trim the eggplants and cut them lengthwise into 1/4-inch-thick slices. Layer the slices in a colander, sprinkling each layer with salt. Let stand at least 30 minutes. 2 Preheat the oven to 450°F. Brush two large jelly roll pans with oil. 3 Rinse the eggplant slices in cool water and pat dry with paper towels. Arrange the eggplant in the pans in a single layer. Brush with oil. Bake the eggplant about 10 minutes, until lightly browned on top. Turn the pieces with tongs and bake about 10 minutes more or until tender and lightly browned. 4 Drain the peppers and cut them into 1-inch strips. 5 Line an 8 × 4 × 3-inch loaf pan with plastic wrap. Place a layer of eggplant slices in the bottom of the pan, overlapping them slightly. Make a layer of the roasted peppers over the eggplant. Sprinkle with some of the basil, garlic, vinegar, oil, and salt and pepper to taste. Continue layering, pressing each layer down firmly, until all of the ingredients are used. Cover with plastic wrap and weight the contents with a second loaf pan filled with heavy cans. Refrigerate for at least 24 hours or up to 3 days. 6 To serve, uncover the terrine and invert it onto a serving place. Carefully remove the plastic wrap. Cut the terrine into thick slices. Serve cold or at room temperature. PREPARE PEPPERS1 Cover the broiler pan with foil. Place the broiler pan about 3 inches away from the heat source. Place the whole peppers on the pan. Turn on the broiler to high. Broil the peppers, turning them frequently with tongs, about 15 minutes or until the skin blisters and they are charred all over. Put the peppers in a bowl. Cover with foil and let cool. 2 Cut the peppers in half, draining the juices into a bowl. Peel off the skins and discard the seeds and stems. 3 Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl. Strain the juices over the peppers. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED EGGPLANT AND PEPPERS



Roasted Eggplant and Peppers image

Make and share this Roasted Eggplant and Peppers recipe from Food.com.

Provided by MMTRIP

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, peeled, halved, sliced
2 red bell peppers, cut into thick strips
1 green bell pepper
1 onion
1/4 cup extra virgin olive oil
fresh basil (optional)

Steps:

  • Preheat oven to 350.
  • Place eggplant, peppers, and onion in a nonstick baking dish.
  • Drizzle with oil.
  • Bake for 20 minutes, basting frequently.
  • Arrange on a serving dish and garnish w/ basil.

Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE



Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce image

Categories     Food Processor     Olive     Vegetable     Broil     Vegetarian     Lunch     Goat Cheese     Eggplant     Bell Pepper     Summer     Chill     Healthy     Gourmet

Yield Serves 4 with leftovers

Number Of Ingredients 13

2 eggplants (about 2-1/2 pounds total), cut lengthwise into 1/2-inch-thick slices
1/3 cup olive oil
1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets)
3 red bell peppers, each roasted (procedure follows) and cut lengthwise into 3 sections
7 ounces soft mild goat cheese, such as Montrachet, sliced thin
parsley sauce (recipe follows) as an accompaniment
parsley springs for garnish if desired
For parsley sauce:
1/2 cup chopped fresh parsley leaves, preferably flat-leaved
1 small garlic clove, sliced
4 teaspoons balsamic vinegar
2 tablespoons water
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
  • Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
  • Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Parsley sauce:
  • In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

ROASTED SWEET PEPPER AND EGGPLANT TERRINE



Roasted Sweet Pepper and Eggplant Terrine image

Make and share this Roasted Sweet Pepper and Eggplant Terrine recipe from Food.com.

Provided by drhousespcatcher

Categories     Peppers

Time P1D

Yield 8 serving(s)

Number Of Ingredients 7

4 large sweet red peppers
vegetable oil cooking spray
2 lbs eggplants (peeled and cut in 1/2 inch slices)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
3/4 cup basil leaves (divided)
fresh basil leaf (optional)

Steps:

  • Cut peppers in half lengthwise; remove and discard the seeds and membranes. Place peppers skin side up on a baking sheet and flatten with palm of hand.
  • Broil 5.5 inches away from heat for 15- 20 minutes or until charred. Remove the peppers from the sheet reserving the liquid. Place in a large bowl and cover with plastic wrap. Let the peppers cool completely. Remove the peppers, reserve the liquid and discard the skins. Set aside.
  • Coat a large nonstick skillet with cooking spray. Place over med high heat until hot. Add the eggplant in batches and sauté 2 to 3 minutes on each side or until tender.
  • Line a 8.5 by 4.5 by 3 inch loaf pan with heavy duty plastic wrap. Arrange 1/3 of the eggplant slices in the bottom. Combine reserved liquid from red peppers, the ground pepper, and salt. Drizzle 2 tsp over the eggplant.
  • Arrange one third of the basil over the eggplant and top with 1/3 of the peppers. Drizzle some of the reserve liquid over it.
  • Repeat layers twice using the rest of the ingredients.
  • Cover the loaf pan with a heavy duty plastic wrap. Place a heavy object about 2 to 3 pounds on top of the loaf pan.
  • Refrigerate terrine for 24 hours.
  • Invert onto serving patter. Remove the wrap. Slice with an electric knife. Garnish with fresh basil.

Nutrition Facts : Calories 51.1, Fat 0.5, SaturatedFat 0.1, Sodium 77, Carbohydrate 11.8, Fiber 5.8, Sugar 6.1, Protein 2.2

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