Eggplant TÉrrine Odessa Style Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

ODESSA EGGPLANT (AUBERGINE) SALAD

Steps:

• Preheat oven to 375 degrees.
• pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
• after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
• drain out fluid and slice cut eggplant into pieces.
• in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
• cover and refrigerate for 2 hours.
• serve and enjoy with pita bread triangles or coctail rye bread.
• delicious.

EGGPLANT TÉRRINE, ODESSA-STYLE

Steps:

• Wash and slice eggplants without peeling. In a large colander, layer eggplant slices alternately with sprinkling them (sparingly) with coarse salt. Cover with a small plate and place something heavy on top. Set into the sink or a bowl to allow the eggplant's bitter juices to drain, for about an hour. Meanwhile, slice and prepare all other ingredients. In a large skillet, on "medium-high" heat, lightly sauté the onion slices, until barely golden, then add peppers and carrots. Finally add garlic. Saute the mixture "al dente", transfer to a bowl and set aside. Clean and re-heat skillet on "medium". Shake the colander gently to remove any leftover drippings. Do NOT rinse. Dredge squash, zucchini, and eggplant slices in flour, and fry "pancake-style" in batches in a small amount of olive oil, until golden, flipping over midway. Remove the cooked pieces to a plate or a bowl. You will need to add more olive oil to the skillet as you go, because the eggplant tends to absorb it quickly. Preheat the oven to 350˚F. In a greased deep casserole (lasagna-style pan works best), layer the vegetables, starting with a few spoonfuls of crushed tomatoes and a bay leaf, followed by eggplant slices, some carrot-onion-garlic mix, then squash slices, crushed tomatoes and a bit of the red wine. Add a couple of bay leaves. Continue layering, ending with crushed tomatoes and wine, season with ground pepper and top it off with one or two bay leaves. Cover and bake for an hour, then uncover, and bake another 30 minutes to an hour, until very tender and the juices are somewhat thickened, of uniform deep amber color. Remove and cool slightly. Serve hot or cold, with a side of fresh white bread and a glass of cab.

EGGPLANT (AUBERGINE) - CHICKEN TERRINE

Steps:

• Mix the olive oil with the coriander.
• Slice the eggplants lengthwise in approx ½ inch thick slices.
• Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
• Repeat with all the slices, then set aside to cool.
• Preheat the oven to 350°F.
• Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
• Mix with all the other ingredients and seasonings.
• Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
• If you don't have a non-stick loaf tin, line first with parchment paper.
• Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
• Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
• Remove from the oven, leave to cool in the tin.
• The terrine can now be transferred to the fridge until ready to serve.
• Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.