Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 lrg eggplant, peeled and diced Coarse salt, (optional)
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 lrg onion, sliced
- 4 x cloves garlic, chopped
- 1/2 c. shredded fresh basil
- 1/4 c. chopped fresh parsley
- 1 Tbsp. balsamic vinegar
- 1 lb tomatoes, peeled, seeded, and minced
- 1 x red bell pepper, roasted and peeled
- 1 x yellow bell pepper, roasted and peeled
- 1/2 c. minced oil-cured black olives
- 2 tsp capers
- 3 med zucchini, sliced paper thin
- 1 c. crumbled feta cheese
- 2 c. bread chunks, crusts removed
Direcciones
- Heat the oven to 425 F. Butter the souffle dish.
- If the eggplant has few seeds, it will not need salting. If the eggplant is seedy, sprinkle it with salt, and place it in a colander lined with paper towels. Set aside while you continue with the next steps.
- Heat the extra virgin olive oil in a large, heavy skillet over medium-high heat. Add in the onion, garlic, basil, and parsley, and saute/fry over medium heat till the onion is soft, about 7 min. Add in the balsamic vinegar, turn up the heat to medium-high, and stir till most of the liquid has evaporated, about 1 minute.
- Add in the eggplant and stir to mix with the onion. Add in the tomatoes, bell peppers, olives, and capers, and stir well. Simmer, uncovered, till the tomatoes have cooked down and the mix is very thick, about 20 min.
- Line the prepared souffle dish with the zucchini slices, covering the bottom and sides, overlapping the pcs so the dish is entirely covered. Sprinkle the feta cheese over the zucchini on the bottom of the dish. Spoon the vegetable mix on top . Cover proportionately with the bread.
- Place the dish inside a large baking pan. Pour water into the outer pan so it comes halfway up the souffle dish. Cover the souffle dish loosely with foil, and bake till the terrine has set, about 40 min, removing the foil5 min before the end of the cooking time.
- Let the souffle dish cold on a rack for 10 min. Invert a serving plate and place it on top of the souffle dish. Holding both together, flip the dishes so which the souffle dish is inverted on the serving plate. Carefully lift the souffle dish. Serve at room temperature, or possibly wrap and chill for about 3 hrs, and serve chilled.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 85 | 30% |
| Total Fat 9.63g | 12% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 535mg | 22% |
| Potassium 562mg | 16% |
| Total Carbs 39.3g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.04g | 5% |
| Protein 10.55g | 17% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
