Lamb and Eggplant Terrine

Cuisine: Greek

Category: meat

Servings: 6


lamb, thinly sliced, as needed
garlic, 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


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.

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