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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Mediterranean vegetable terrine with creamy burrata

Mediterranean vegetable terrine with creamy burrata

Rezept
Vegetables
Burrata

Anyone who enjoys working with vegetables will love this exquisite terrine: Everything really is made fresh here!

Redaktion

For the vegetable terrine

Ingredients (4 servings)
500 g Peppers, red and yellow
250 g Grapes
500 g large eggplants
6 tablespoon(s) Olive oil
1-2 tablespoon(s) Garlic cloves
1 handful Parsley, plucked
1 tablespoon(s) Thyme leaves
Zest of 1 lemon

To serve

Ingredients (4 servings)
4 piece(s) Burrata
1 handful Rocket
3 tablespoon(s) Olive oil
Salt
Black pepper from the grinder
  • Preheat the oven to the grill setting (fan). Cut the peppers in half, clean them and place them cut-side down on a baking tray lined with baking paper. Grill until the skin blisters and is properly charred. Transfer to a plate and pack it in a plastic bag - the resulting steam makes it much easier to remove the skin from the flesh afterwards.
  • Set the oven to 200 °C fan oven. Cut the tomatoes into slices approx. 1 centimeter thick. Cut the eggplants lengthwise into slices approx. 1 cm thick. Arrange them side by side on a baking tray lined with baking paper, brush with a little olive oil, season with salt and cook for a good 20 minutes. If necessary, work in several batches while skinning the peppers.
  • Finely chop the garlic and parsley, mix with the thyme and lemon zest. Line a terrine dish with cling film so that the film overlaps on both long sides. Place nice slices of melanzani next to each otherin the mold so that the side walls of the mold are also lined with melanzani slices (do not cut off any overhanging melanzani). Arrange the remaining vegetable slices or strips in alternating layers in the dish, seasoning with the herb mixture in between. Fold the overhanging eggplants and foil over the vegetables, weigh down the terrine and chill overnight.
  • Turn the terrine out of the tin using the foil and carefully cut into slices approx. 1 ½ centimetres thick.
  • Serve the terrine with the burrata and rocket, drizzle with olive oil, season and serve.
2024 Zweigelt Rosé Wachau DAC
Weingut Jäger
Pale pink, silver reflections. Delicate cherry fruit, white apple, a hint of rind, smoky minerality. Medium body, fresh pome fruit, fresh acidity, mineral lemon finish, a hint of...
Wachau, Austria
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