Eggplant & Lentil Terrine with Morroccan Spices

I have been so busy lately I have not involved myself in the Jousts and the other roundups that I normally do. I wanted to do another terrine for WTSIM… at The Passionate Cook, a savory one this time, and the ingredients Dharm had picked for the Leftover Queen’s Royal Foodie Joust were:

• eggplant
• lentils
• cinnamon

And so, I thought perhaps a vegetable terrine with Morroccan overtones. There is no real recipe for this, I just tasted and adjusted as I went..but I did measure so I could repeat the recipe.

Eggplant separates the layers of terrine, with a spiced/sweet lentil filling and onion/garlic filling between. Serve hot or at room temp.

This went far beyond my expectations in the sheer burst of flavors that kept hitting my taste buds. I suggest a french bread, a salad, and a simple poached pear (with Contrineau) dessert to round out the menu.

I still need to unmold it and get the finished pictures.

Lots of garlic !

The Lentil Layer

2 1/2 c french green lentils, cooked.

1 c raisins

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1 tsp cumin

1 tsp chipotle granules or other hot pepper to taste

1-2 tbs sugar

2 tbs lemon juice

1 egg

Mix and then puree in a processor. Taste to adjust seasonings. Set aside.

The Onion/Garlic Layer

2 large onions sliced

2 heads of garlic, peeled and cloves sliced in thin slices

1/4 c butter

1/2 c whole milk ricotta

1 egg

melt butter in pan, turn heat to medium low, place garlic and onions in and sweat until tender, sweet and transparent. Do not let brown.

Puree with the ricotta and onion. Adjust seasoning and set aside.

Eggplant Layer

1 medium eggplant

1 1/2 c Mozzerella

Slice eggplant thin, lengthwise, and soak in salted water for 1 hour. Drizzle with olive oil and bake at 350 until tender but not creamy.

In a greased loaf pan (best to line it with foil but I was out) put one layer of eggplant, then half of the lentils, then all of the onion mixture. Repeat with the rest of the lentils, then eggplant and then top with Mozzarella. Cover with foil and bake at 350 in a bain marie for 1 1/2 hours. Let cool to room temp. Refrigerate over night if possible.

Warm and unmold onto a plate. Slice to serve.

Serves 6-8