Eggplant Terrine Recipe

Prepare the Eggplant

Slice the eggplants lengthwise into 1/4 inch thick slices. Brush both sides with olive oil, then sprinkle with salt and pepper. Place on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender and slightly browned.

Make the Gelatin Mixture

Soak the gelatin sheets in cold water for 5 minutes. In a saucepan, heat vegetable stock and minced garlic until simmering. Remove from heat, squeeze excess water from gelatin, and stir into the hot stock until dissolved.

Layer the Terrine

Line a loaf pan with plastic wrap. Layer roasted eggplant slices in the pan, pouring some of the gelatin mixture over each layer. Add fresh basil between layers. Repeat until all eggplant and gelatin mixture are used. Cover and refrigerate for at least 4 hours or until set.

Cook the Farro

In a pot, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain excess water and let cool.

Prepare the Tabbouleh

In a large bowl, combine cooked farro, diced tomatoes, diced cucumber, chopped parsley, lemon juice, olive oil, and salt. Toss well and adjust seasoning to taste.

To serve, slice the eggplant terrine and place on a plate. Add a generous spoonful of farro tabbouleh alongside. Top with a dollop of créme fraîche and crumbled goat feta.