Savory Eggplant and Spinach Terrine
This Savory Eggplant and Spinach Terrine is a delightful and elegant dish that combines the rich flavors of roasted eggplant and fresh spinach in a beautifully layered presentation. Ideal for entertaining or as a light lunch, this terrine showcases the vibrant colors of seasonal vegetables and herbs. Enhanced with the aromatic notes of fresh basil, thyme, and a drizzle of balsamic vinegar, each slice is a burst of flavor that will impress your guests. Perfect served in small portions as a starter or a side dish, this recipe is both a feast for the eyes and the palate.
N/A
Servings
87.5
Calories
14
Ingredients
Ingredients
Eggplant
1 (sliced into 4 equal rounds)
Extra virgin olive oil
2 tablespoons (divided use)
Zucchini
2 (thinly sliced)
Fresh thyme leaves
1 sprig (leaves only)
Tomatoes
4 (peeled and seeded)
Fresh basil leaves
4 (thinly sliced)
Fresh baby spinach leaves
10 ounces (washed)
Garlic clove
1 (crushed)
Butter
1 tablespoon (for sautéing (omit for vegan))
Grated fresh nutmeg
to taste
Salt
to taste
Fresh ground pepper
to taste
Roasted red pepper
1/2 (skinned and chopped)
Balsamic vinegar
for drizzling
Instructions
1
Prepare the muffin rings by covering one end of each 2 1/2-inch metal muffin ring with plastic wrap to seal them. Preheat your oven to 375°F (190°C).
2
Slice the eggplant into four equal rounds. Heat 1 tablespoon of olive oil in a frying pan over medium heat and cook the eggplant rounds for approximately 3-4 minutes on each side, or until they are golden brown. Transfer the browned eggplant to a baking sheet and bake in the preheated oven for 10 minutes. After baking, transfer the eggplant to a plate lined with paper towels to drain excess oil.
3
In the same frying pan, heat another tablespoon of olive oil over medium heat and sauté the zucchini slices for about 2 minutes until they soften slightly. Drain the zucchini on paper towels and season with salt, pepper, and fresh thyme leaves.
4
In the remaining olive oil, add the peeled and seeded tomatoes along with sliced basil. Cook this mixture for 5 to 8 minutes, stirring occasionally, until the tomatoes break down slightly and become fragrant.
5
In a separate pan, cook the fresh spinach with crushed garlic and butter (or water/broth for a vegan option). Allow the spinach to wilt, ensuring that most of the moisture evaporates. After cooking, drain any excess liquid, add a pinch of grated nutmeg, and season with salt and pepper to taste. Aim for the spinach to be wilted, not mushy.
6
To assemble the terrine, line the base and sides of each muffin ring with spinach leaves, ensuring there are no gaps. Arrange the zucchini slices around the edges of the rings, overlapping them slightly. Spoon the tomato mixture into the center and press it down firmly. Top with the eggplant rounds, trimming them as necessary to fit the rings.
7
Cover the tops with clear plastic wrap and pierce the base of the rings to allow any liquid to escape. Refrigerate the terrine overnight to set.
8
When ready to serve, carefully remove the muffin rings and plate the terrine slices with a garnish of chopped roasted red peppers and a drizzle of balsamic vinegar.
Nutrition Information
5g
Fat
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Eggplant and Spinach Terrine?
It is an elegant layered dish combining roasted eggplant and fresh spinach, seasoned with basil, thyme, and balsamic vinegar.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it consists entirely of vegetables, herbs, and butter.
Can this terrine be made vegan?
Yes, to make it vegan, simply omit the butter or replace it with water, broth, or a plant-based oil when sautéing the spinach.
What are the primary ingredients in this recipe?
The main ingredients include eggplant, zucchini, spinach, tomatoes, extra virgin olive oil, garlic, basil, and thyme.
How should I prepare the eggplant for the terrine?
Slice the eggplant into four rounds, sauté in olive oil until golden brown, and then bake at 375°F for 10 minutes.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C) for baking the eggplant.
How do I cook the zucchini for this dish?
Thinly slice the zucchini and sauté it in olive oil for about 2 minutes until it softens slightly.
What herbs are used to season the zucchini?
The zucchini is seasoned with fresh thyme leaves, salt, and pepper.
How are the tomatoes prepared for the filling?
The tomatoes should be peeled and seeded, then cooked with sliced basil for 5 to 8 minutes until they break down.
How should the spinach be cooked?
Sauté the spinach with crushed garlic and butter until wilted, ensuring that most of the moisture has evaporated.
What spice is added to the spinach mixture?
A pinch of grated fresh nutmeg is added to the spinach for aromatic flavor.
What size muffin rings should be used for assembly?
The recipe calls for 2 1/2-inch metal muffin rings.
How do I assemble the layers of the terrine?
Line the rings with spinach, arrange zucchini around the edges, spoon in the tomato mixture, and top with eggplant rounds.
Why do I need to pierce the base of the muffin rings?
Piercing the base allows any excess liquid from the vegetables to escape while the terrine sets.
How long does the terrine need to be refrigerated?
The terrine must be refrigerated overnight to ensure it sets properly before serving.
What garnish is recommended for serving?
The dish is garnished with chopped roasted red peppers and a drizzle of balsamic vinegar.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it contains only vegetables, fats, and seasonings.
How many calories are in a serving of this terrine?
There are approximately 87.5 calories per serving.
What is the fat content of this dish?
Each serving contains approximately 5 grams of fat.
How much protein does this terrine provide?
Each serving provides approximately 2.25 grams of protein.
Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor, you can substitute with dried herbs using a smaller ratio.
How do I remove the terrine from the muffin rings?
Carefully lift the metal rings away from the vegetables after they have chilled and set overnight.
What is the best way to serve this dish?
It is best served in small portions as an elegant starter, appetizer, or side dish.
Do I need to peel the eggplant?
The recipe does not specify peeling, as the skin helps the eggplant rounds hold their shape during roasting and assembly.
How should the balsamic vinegar be applied?
It should be drizzled over the plated terrine slices just before serving.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for its flavor and quality.
Can this be made ahead of time?
Yes, it must be prepared at least one day in advance because it requires overnight refrigeration.
Why is it important to drain the vegetables on paper towels?
Draining helps remove excess oil and moisture, preventing the terrine from becoming soggy or oily.
Is the roasted red pepper used in the filling?
No, the roasted red pepper is used as a garnish for plating the final dish.
What is the overall texture of the dish?
The terrine has a soft, tender, and compressed vegetable texture that holds its shape when sliced.