This Rustic Vegetable Terrine with Egg & Cheese combines layers of tender eggplant, zucchini, mushrooms, onions, carrots, and tomatoes, bound together with eggs and melted cheese for a satisfying and wholesome bake. Infused with Italian seasoning and enriched by a robust tomato paste sauce, this colorful dish offers a symphony of Mediterranean flavors. Whether served as a hearty vegetarian main or an impressive side, its vibrant layers and creamy texture will delight both vegetarians and meat-eaters alike. Perfect for dinner parties, family meals, or batch cooking for the week, this terrine exemplifies how humble garden vegetables can shine when thoughtfully layered and baked.
Cooking Time
• Preparation: 25 minutes (slicing, sautéing)
• Layering & assembly: 10 minutes
• Baking: 40 minutes
• Resting: 10 minutes
• Total time: Approximately 1 hour 25 minutes
Ingredients
• 1 large eggplant, sliced into ½ cm rounds
• Salt, for sweating the eggplant and seasoning
• 4 Tbsp olive oil, divided
• 1 tsp Italian seasoning
• 200 g mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 medium carrot, grated or julienned
• 1 medium zucchini, sliced into ½ cm rounds
• 2 medium tomatoes, sliced into ½ cm rounds
• 125 ml (½ cup) tomato paste
• Salt and freshly ground black pepper, to taste
• 3 large eggs
• 3–4 stalks fresh green onions, thinly sliced
• 100 g (3.5 oz) cheese of your choice (mozzarella, cheddar, or a blend), shredded
Step-by-Step Cooking Directions
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