Vegetables can be kept for a long time when preserved in oil. By applying pressure the moisture is pressed out and you are left with flavour. A perfect appetiser for approx. 10 people and served with leftovers for a tasty lunch.
Cut all vegetables as thinly as possible on a mandolin or with a large sharp knife.
Make the basil oil: blitz all ingredients using a hand blender in a tall container. Taste and add salt and pepper, as needed. Generously cover an oblong cake tin with plastic wrap allowing the edges to hang over the rim. Then cover the tin with a layer of eggplant slices: arrange them overlapping in the tin. Continue to fill the tin with layers of raw zucchini and roasted capsicums. Every three layers, cover with a dash of basil oil. End with a layer of eggplant. Fold the plastic wrap closed over the terrine. Place something heavy (tins, carton of milk) on the terrine and place in a deep bowl, to prevent leaking, for at least one day in the refrigerator.
Make the cottage cheese with herbs immediately before serving: finely chop all spices, stir through the cottage cheese and season with salt and pepper.
Remove the vegetable terrine from the refrigerator. Thoroughly drain all oil. Open the plastic wrap at the top. Cover with a plate and transfer the terrine by turning it over onto the plate. Be careful, since moisture will be released from the dressing and vegetables. Pat the plate dry with kitchen paper. Cut the vegetable terrine into thick slices (use a sharp knife!) and serve with a dollop of cottage cheese with herbs.
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