Source: Liz Ozanich, McCormick and Kuleto's Restaurant
It was demonstrated for CUESA’s Market to Table program on August 6, 2011
Makes 8 appetizer servings or 24 hors d’oeuvres
Olive-canola oil blend
¼ cup ground garlic
Salt and pepper, to taste
1½ cups shaved parmesan cheese
½ cup chopped fresh basil
½ cup chopped fresh mint
3 4-ounce fresh mozzarella balls
1 cup pureed pickled sundried tomatoes or fresh tomato slices
Balsamic glaze (you can make this by simmering balsamic vinegar until it reduces to a syrupy consistency).
1. Have all items ready for the terrine before you start cooking the eggplant (the hot eggplant melts the cheese and helps fuse together the layers). Line a terrine mold or small loaf pan with plastic wrap, making sure to have enough of an overhang of the plastic to fold over the top when done.
2. Slice the eggplant lengthwise ¼-inch thick. Heat oil in a large sauté pan and add the slices of eggplant, season with ground garlic, salt and pepper. Cook until tender and remove from pan. Place hot slices in an even layer on the bottom of the terrine mold and sprinkle them with an even layer of the cheese and herbs. Repeat the process until the terrine is filled. Fold the plastic wrap over the layers and place a piece of cardboard on top and press with a couple of canned goods. Put into refrigerator and chill completely.
1. Slice mozzarella balls in half and then across in four.
2. Remove the terrine from the mold and unwrap the plastic. Slice the terrine in 1-inch wide slices and cut them in half. Spoon some of the tomato puree on each of 8 plates. Alternate the terrine and mozzarella in layers on top of the tomato and then drizzle with the balsamic glaze. If you prefer you can replace the tomato puree with fresh tomato and alternate each element on the plate.