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Lamb and Eggplant TerrineCuisine: Greek Category: meat Servings: 6 Ingredients:lamb, thinly sliced, as neededgarlic, pared, minced, to taste salt and pepper, to taste 1 eggplant olive oil, as needed oregano, to taste salt, pepper, to taste 1/2 cup Ratatouille 6 oven-dried tomato slices Instructions:Sear lamb slices quickly in hot pan; flavor with garlic, salt and pepper. Refrigerate. Cut eggplant into lengthwise slice 1/4-in. thick. Combine olive oil, oregano, salt and pepper; pour over eggplant slices. Marinate for 30 minutes; grill slices to desired doneness. Line small loaf pan with plastic wrap, leaving enough overlap to cover terrine when full. Trim eggplant slices to fit pan. Lay 1 eggplant slice in bottom of pan; top with lamb, ratatouille and tomato slices. Repeat layering process until pan is full; fold plastic wrap over to seal. Refrigerate for 12 hours. Unmold and unwrap terrine; cut into 1/4-in.-thick slices for service.Click Here To Return To The Recipe List This Page Generated By: |
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