Ratatouille Terrine

Italian-terrien-split1

Serves 6-8 Appetizer/Side
Prep Time 25 mins
Ingredients

  • 3 Large bell peppers, red, orange and yellow, deseeded and roasted
  • 1 Large aubergine (eggplant)
  • 2 Large courgettes (zucchini)
  • 4 Tbsp Olive oil
  • Rock salt and freshly ground black pepper
  • 15 fl oz Passata
  • 2 Tbsp Gelatine

Method

  • Heat the grill/broiler
  • Cut the peppers into quarters, lengthways this makes it easier to remove the skin once you've charred them. Take out the stalks and deseed
  • Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, grill on high until the skins are black
  • Set aside until cool, then peel off the black skin
  • Or you can put the peppers straight into a plastic bag, seal and leave for 15 minutes to sweat, then peel, your choice
  • Lay a sheet of aluminium foil on the rack
  • Slice the courgettes lengthwise, about 1/4″ thick
  • Lay on the foil and baste with 2 Tbsp olive oil, both sides and season
  • Grill until golden, 3 minutes each side
  • Set aside
  • Slice the aubergine lengthways, and repeat the procedure
  • Grease a 9”x5”x2 ½’’ loaf tin, then lay clingfilm (plastic wrap) against the bottom and side with extra hanging out from the sides.
  • Put the Passata in a small saucepan. Sprinkle the gelatine over the top. Dissolve while stirring over low heat. Do not allow it to boil. Remove from heat and set aside.
  • Put a layer of roasted peppers down in the prepared loaf pan. Spread 2 tablespoons of passata/gelatine mixture on top. Place a layer of courgette/zucchini on top with another 2 tablespoons of passata/gelatine. Place a layer of eggplant on top and more passata/gelatine. Continue layering until you finish the vegetables.
  • Any remaining passata/gelatine mixture pour over the top, and give a gently shake to the tin, just to make sure the passata is dispersed evenly
  • Cover up with the plastic wrap. Refrigerate to set, at least 4 hours

Cook's tips

  • Can be made a day or two in advance

Equipment

  • Small saucepan
  • 9”x5”x2 ½” deep, loaf tin
  • Clingfilm

Shopping List

  • 3 Large bell peppers, red orange and yellow
  • 1 Large aubergine (eggplant)
  • 2 Large courgettes (zucchini)
  • 4 Tbsp Olive oil
  • Rock salt and freshly ground black pepper
  • 15 fl oz Passata
  • 2 Tbsp Gelatine

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