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      RECIPE TITLE "Lamb and Eggplant Terrine" Author: Recipes.it

    yields5/6 people time--difficultymoderate

      RECIPE INGREDIENTS

    • 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

      RECIPE METHOD

    1. Sear lamb slices quickly in hot pan; flavor with garlic, salt and pepper. Refrigerate.
    2. 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.
    3. Line small loaf pan with plastic wrap, leaving enough overlap to cover terrine when full.
    4. Trim eggplant slices to fit pan. Lay 1 eggplant slice in bottom of pan; top with lamb, ratatouille and tomato slices.
    5. 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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