Crispy Ratatouille Terrine Toasts

Name: Crispy Ratatouille Terrine Toasts
Yield: 1 terrine
Ingredients: 1 large zucchini; 1 eggplant; 3 bell peppers; 4 tomatoes; 3 onions; 1 1/2 teaspoons agar-agar (about 4 grams) or more for a firmer jelly; 2 cups broth (about 500 ml), using the reserved cooking juices; Salt and pepper; Olive oil; Slices toasted bread or large crispbread; Garlic

Alexis Leroux @Alexis

Another way to enjoy summer vegetables. Recipe adapted from TikTok.

Alexis Leroux @Alexis

Another way to enjoy summer vegetables. Recipe adapted from TikTok.

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Ingredients

1 terrine

1large zucchini
1eggplant
3bell peppers
4tomatoes
3onions
1 1/2 teaspoonsagar-agar (about 4 grams) or more for a firmer jelly
2 cupsbroth (about 500 ml), using the reserved cooking juices
Salt and pepper
Olive oil
Slicestoasted bread or large crispbread
Garlic

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Steps

1

Wash and peel the vegetables. Cut the tomatoes into thick slices and place them in a baking dish with the whole bell peppers. Drizzle with olive oil, season with salt and pepper, and bake at 350°F (180°C) for 20 minutes. Reserve the cooking juices.
2

Sauté the eggplant in a little olive oil and set aside. Reserve any cooking juices if there are some.
3

Finely chop the onions and caramelize them in a skillet.
4

Cut the zucchini in half lengthwise, remove the seeds, then slice into thick strips. Blanch them in boiling water until just slightly tender but still crisp. Reserve the cooking water.
5

Combine all the reserved cooking juices and skim off some of the fat once cooled. You need 2 cups (500 ml); if you don't have enough, add a little broth to make up the difference.
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Line a terrine mold with plastic wrap.
7

Arrange all the vegetables on your work surface within reach.
8

Prepare the agar-agar with the broth.
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Pour some of the agar-agar broth into the bottom of the terrine, then start layering with slices of eggplant. Continue alternating layers of vegetables, pouring a little agar-agar broth between each layer. Finish with the remaining eggplant slices.
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Fold the plastic wrap over the top, place a weight on it, and refrigerate overnight.
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The next day, before serving, prepare toasted bread slices. If you like, rub them with garlic and drizzle with olive oil. Unmold the terrine, cut into slices (not too thin), place on the bread, and sprinkle with coarse salt.
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