Nosh: IMBB #9 - Terrines (Do timbales count?)

IMBB #9 - Terrines (Do timbales count?)

I'm posting from my temporary apartment in Munich ... and my "terrine" was made in the teensy kitchen with it's sparse supply of utensils ... imagine a creak as you open the cabinets; as you peer inside, a tumbleweed blows by your left ear and you see a lone cricket playing the harmonica in a dusty corner as you lean your head in to have a look around ... your voice echos back to you hello hello hello in your fruitless search for something other than a basic pan and a tiny pot for boiling water.

Luckily, for exactly an emergency like this, I tucked a set of timbales into my bag before leaving my real kitchen as a last minute thought.

In any case, Munich has a wonderful supply of open-air markets where you can select from beautiful vegetables, herbs, and cheeses. This recipe is simple and utilizes all three. Due to time constraints (I have to catch a train!), this will be short and sweet, like the timbales themselves:

1 each: eggplant, zucchini, red pepper, large sprig rosemary, log of herbed goat cheese.
Olive oil, salt, pepper.

Partially peel the eggplant and slice all the vegetables....lightly brush with oil and sprinkle with salt and pepper. Cook on a grill or grill pan until you get nice grill marks. Oil 3 or 4 timbales, dep. upon the size of your veggies. Drop in a small sprig of rosemary and a slice of roasted red pepper. Cut the goat cheese into thin rounds. Layer the eggplant, zucchini, red pepper pieces and goat cheese. Place timbales on cookie sheet and bake at 350 for 20-25 minutes until soft and fragrant.

I served the timbales with a fresh fig and prosciutto salad topped by a light lemon dressing. It all went very well together!

Many thanks to An Obsession with Food for hosting this month's Is My Blog Burning? event. Check out his site for all the other wonderful terrines!