Roast Eggplant and Garlic Terrine

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

As Charlie pointed out on the show, this is a perfect dish for a party, since it has to be made 6 to 8 hours before it is served so that the combined flavors meld and the texture has time to set as it should. The best terrine to use is a chemically nonreactive one, with sides that are secured with a pin and come away for unmolding.

This is a particularly light, Mediterranean-style terrine, with no eggs, cream, or butter.


  • 3 heads garlic
  • cups extra virgin olive oil
  • 2 large eggplants, peeled, sliced lengthwise ½ inch thick
  • salt and freshly ground pepper
  • 1 cup flat-leaf parsley leaves, coarsely chopped
  • ½ cup Maytag blue cheese
  • ¼ cup heavy cream
  • 1 cup mascarpone cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons walnut or hazelnut oil
  • ½ cup arugula leaves, washed, spin-dried
  • ½ cup micro or young mixed greens, washed, spin-dried
  • ¼ cup fresh pine nuts, toasted
  • 1 tablespoon aged balsamic vinegar fleur de sel


Preheat the oven to 350°F.

Separate the garlic cloves, peel them, and cook in a small saucepan in 2 cups of the olive oil over as low heat as possible for 1 hour. Remove the garlic from the oil and let cool; reserve the oil for another use.

Meanwhile, arrange the slices of eggplant on a baking sheet in a single layer; brush with olive oil on both sides. Season with salt and pepper. Bake for 30 minutes. Remove from the oven and let cool.

Chop the slow-cooked garlic and mix with the parsley. Season lightly with salt and pepper.

Mix the blue cheese, cream, and mascarpone until smooth. Cover and refrigerate the blue cheese sauce until serving time.

Line a terrine with plastic wrap. Layer slices of baked eggplant on the bottom. Sprinkle some of the garlic-parsley mixture over the eggplant and continue layering, finishing with a layer of eggplant on top. Fold over the plastic wrap and refrigerate for 6 to 8 hours.

Unmold the terrine, remove the plastic wrap, and cut the terrine into 2-inch-thick slices. Put a slice or two on each of 6 room-temperature plates.

Put the lemon juice in a small bowl, add salt and pepper, and whisk in the nut oil.

To serve, spoon a ring of blue cheese sauce around the terrine slices. Dress the greens with the nut oil sauce and scatter around the plate. Garnish with the pine nuts. Drizzle balsamic vinegar and some more extra virgin olive oil over the plate and sprinkle the terrine with fleur de sel and some pepper.