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Corinne’s "terrine de légumes" (aka vegetable terrine)

2 min read

Corinne’s "terrine de légumes" (aka vegetable terrine)

Is there a better endorsement than one from a French cook?!  Our friend Corinne,   who volunteers at the Esther Marie Hatton Center for Women here in Cincinnati, has been inspired in the kitchen by Elli & Manos Greek Flavor Bursts and shared with us her latest version of her terrine de légumes.  She wrote, "I got the recipe from a friend back in the summer of 1996, but I twisted it many times and the last twist is to use the Elli and Manos vegetable coulis instead of doing the veggie coulis from scratch!!!!"

Corinne's terrine makes a lovely appetizer, or try serving a slice with meat or fish, in lieu of veggies.

Ingredients for the easy vegetable terrine

2 eggplants and 2 zucchini, medium-sized (or 4 of one or the other)

1 onion

fresh herbs (basil or mint or parsley), finely chopped

3 or 4 eggs, lightly beaten

1 jar of Elli & Manos Greek Flavor Bursts (you can use Tomato & Thyme or Tomato & Feta or Flaming Red Pepper or mix them up!)

Tragano Greek Organics Extra Virgin Olive Oil

How to make the vegetable terrine

Pre-heat the oven to 450º F.

Clean and slice the zucchini into rounds and set aside.

Clean, peel and then slice the eggplant into rounds and set aside.

Peel and slice thinly the onion.

Warm 1-2 tbsp of olive oil in a skillet on medium-high heat and sauté the eggplant and zucchini for a few minutes until they are slightly brown.

Warm 1 tbsp of olive oil in a second skillet on medium-high heat and sauté the onion. Once brown, add the onions to the eggs in a large bowl. Add salt and pepper, the chopped herbs, and 1/3 to 1/2 jar of Elli and Manos' Greek Flavor Burst, mixing well.

Butter and flour a terrine dish (you can also use a non-stick loaf pan). Alternate layers of the fried eggplant/zucchini and the Elli & Manos vegetable coulis, starting with a layer of eggplants/zucchinis at the bottom, and finishing with a layer of the coulis.

Cover with aluminium foil and bake for 50 minutes.

Let the terrine cool. Once cool, un-mold and slice for serving. You can top with a spoonful of the rest of the Elli and Manos Greek Flavor Burst that you used and add more herbs to garnish. Serve at room temperature.



Share your own Elli & Manos recipes with us in our comments section. Tag your photos with #ZelosGreekArtisan for a chance to be featured on our social media pages!

Buy the vegetable terrine products

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