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.
2 eggplants and 2 zucchini, medium-sized (or 4 of one or the other)
fresh herbs (basil or mint or parsley), finely chopped
3 or 4 eggs, lightly beaten
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.
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.
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