Name: Roast Eggplant and Garlic Terrine
Yield: Serves 6
Cuisine: American
Ingredients: ¼ cup fresh pine nuts, toasted; 1 tablespoon aged balsamic vinegar fleur de sel; 1 tablespoon freshly squeezed lemon juice; salt and freshly ground pepper; 2 tablespoons walnut or hazelnut oil; ½ cup arugula leaves, washed, spin-dried; 1 cup flat-leaf parsley leaves, coarsely chopped; 1 cup mascarpone cheese; 3 heads garlic; 2¼ cups extra virgin olive oil; 2 large eggplants, peeled, sliced lengthwise ½ inch thick; ½ cup Maytag blue cheese; ¼ cup heavy cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

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 eg