Mediterranean Terrine

Name: Mediterranean Terrine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: Serves: 6–8
Ingredients: basil leaves, to serve; 2 tablespoons balsamic vinegar; 250 g (9 oz) marinated red capsicum (pepper) (drained weight); 2 teaspoons caster (superfine) sugar; 455 ml (16 fl oz) tomato passata (puréed tomatoes); 3 zucchini (courgettes), thinly sliced lengthways; sea salt flakes; 2 tablespoons olive oil, plus extra for brushing and oiling; 2 large red onions, sliced into rings; freshly ground black pepper; 1 large eggplant (aubergine); 1 garlic clove, finely chopped; 2 tablespoons tomato paste (concentrated purée); fine sea salt, for sprinkling; 1 tablespoon agar-agar powder; 3 yellow capsicums (peppers), quartered and seeded

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
4 hr

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Sometimes it’s worth making a little extra effort to cook something for a special occasion, and this is a beautiful and tasty option. It’s crucial to season generously with salt and pepper between each of the layers.

Ingredients

1 large eggplant (aubergine)
fine sea salt, for sprinkling
2 tablespoons olive oil, plus extra for brushing and

Dinner
Starter
Gluten-free
Mediterranean
Vegan

Method

Cut the eggplant lengthways into 1 cm (½ inch) slices, sprinkle with fine sea salt and put in a colander set over a bowl for 20 minutes. Pat dry.

Meanwhile, set a griddle pan over a high heat, ligh