FOUR LAYER OMELETTE TERRINE WITH TOMATO EGGPLANT SAUCE
Tomato Eggplant Sauce
1 lb. eggplant
salt and freshly ground black pepper, to taste
4 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons stemmed and minced Italian parsley
2 cups canned tomatoes
½ teaspoon red pepper flakes
optional: fresh basil, julienned
Preheat oven to 375°F.
Peel and dice the eggplant into 1/4-inch chunks. Sprinkle with 1 teaspoon salt and allow to drain in a colander for 30 minutes. Rinse the eggplant and pat dry with paper toweling. Place on a rimmed baking sheet. Add the olive oil and toss the eggplant to coat. Spread evenly in the pan and place in the oven. Bake until the eggplant is very soft, approximately ½ hour, stirring occasionally.
Place a medium heavy-bottom sauce pot on the stove on low heat. Pour off the oil from the eggplant into the pot and add the garlic. Cook the garlic gently, approximately 1 minute. Add the parsley, tomatoes and red pepper flakes and bring to a simmer. Cook approximately 25 minutes. Stir in the eggplant and simmer for 5 more minutes. Taste and adjust seasonings. Can be served as is or pureed in a blender to produce a smooth consistency. Fold in the optional basil after the sauce has been pureed. Makes about 1 quart
Four Layer Omelette Terrine
12 eggs
Tabasco sauce to taste
salt and freshly ground black pepper, to taste
6 tablespoons olive oil
1 medium red potato, finely diced
¼ cup grated Parmesan cheese
2 cups stemmed and cut in chiffonade spinach
1 cup quartered marinated artichoke hearts
1½ cooked salted white beans
2 cloves garlic, minced
2 tablespoons minced fresh parsley
2 cups Tomato Eggplant Sauce (see above)
Beat the eggs with the Tabasco sauce and a pinch of salt and divide into 4 equal parts.
For the potato omelette layer:
Step 1: Heat a 10-inch nonstick pan. Add 2 tablespoons of the olive oil and when hot, add the diced potatoes. Season with salt and pepper and reduce heat to medium. Cook potatoes until they are soft and slightly brown.
Step 2: Add 1 portion of the beaten eggs to the potatoes and allow the mixture to settle into the pan. Reduce heat to very low, coat with 1 tablespoon of the Parmesan cheese and cover with a tight fitting lid. Cook until the eggs are no longer runny, about 3 minutes. Slide the omelet out of the pan onto a sheet pan and keep warm.
For the spinach omelette layer:
Step 1: Reheat the omelet pan, adding 1 tablespoon olive oil. When hot, add the spinach, season with salt and pepper and cook until wilted, approximately 20-30 seconds, tossing frequently. Repeat step 2 from above in its entirety.
For the artichoke omelette layer:
Step 1: Reheat the pan, adding 1 tablespoon olive oil. When hot, add the artichoke hearts and season with salt and pepper. Immediately proceed to step 2 from above in its entirety.
For the white bean omelette layer:
Step 1: Reheat the pan. When hot, add 2 tablespoons olive oil. Add the cooked beans, garlic and parsley. Reduce heat to low and cook until the garlic is fragrant, about 20-30 seconds. Be careful not to mash the beans. Season with salt and pepper and repeat step 2 in its entirety.
To assemble the terrine:
Assemble a 10-inch spring form pan. Place the potato layer on the bottom of the pan and top with ½ cup tomato eggplant sauce, spreading the sauce over the entire surface of the eggs. Repeat the process with the remaining layers, finishing with the last ½ cup of sauce. Garnish with extra grated Parmesan and chopped parsley. Cut into wedges and serve immediately. Serve 4-6
Note: If you want to make the omelets ahead of time, place the omelets on a sheet pan and allow to cool without stacking. Just prior to serving, preheat the oven to 350°F and warm the omelets in the oven 2-3 minutes or until hot to the touch. The terrine cannot be reheated after it is assembled as the eggs will turn green.
Additional comments: Other ingredients you might like in your omelet layers are mushrooms, green onion, bay shrimp, zucchini, red bell pepper, chopped bacon, ham, sausage, asparagus, cheddar cheese, Swiss, cheese etc. Be creative!