Chargrilled capsicum and eggplant terrine.

Chargrilled capsicum and eggplant terrine

This chargrilled capsicum and eggplant terrine is a stunning vegan Christmas dish which can take pride of place either instead of or alongside the more traditional dishes.
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Course: Main meals
Cuisine: Vegan
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 8
Calories: 315kcal
Author: Quite Good Food


  • 2 small or 1 large eggplant, (aubergine)
  • 2-4 tbsp olive oil, or spray oil
  • 2-3 zucchini, courgettes
  • 2 in chargrilled capsicums, (red peppers - I used the kind that come a jar, or you can chargrill your own)
  • 2 cups raw cashews, soaked overnight or for at least six hours
  • 4 tbsp coconut oil, melted if solid
  • 2 tbsp apple cider vinegar, or wine vinegar or lemon juice
  • 2 tbsp water
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • 1/2 tsp salt
  • Black pepper to taste


  • Preheat oven to 200C.
  • Slice eggplant lengthways into slices roughly 1 cm thick, maybe a little less. Arrange slices on a baking tray, brush or spray with olive oil and season well.
  • Bake or grill for 5-10 minutes on each side, or until cooked and golden brown. Be careful not to overcook as you want the slices to hold together.
  • Remove from the oven and set aside to cool.
  • While the eggplant is cooking, use a vegetable peeler to shave your zucchini into ribbons. I did one side until I reached the seeds, then flipped it around and did the other side.
  • Drop zucchini ribbons into boiling water for about 10 seconds, then immediately tip into a colander and run under the cold tap.
  • Remove zucchini ribbons and dry them off with paper towels. This may seem a little unnecessary, but you really want to eliminate any excess moisture to ensure your terrine holds together well and isn't soggy.
  • Line a loaf tin with cling film, then methodically line the tin with your zucchini ribbons. You can do them on an offset angle like I did, or in straight lines. Whatever you fancy is fine, just make sure each ribbon slightly overlaps the last and you leave 5-6 cm hanging over the edges of the tin. I also put a ribbon down the middle of the base of mine in case there were any gaps where the two sides met.
  • Put soaked cashews, coconut oil, apple cider vinegar, water, garlic, basil, salt and pepper into a high speed blender or food processor. Blend until smooth, stopping to scrape down the sides as required. Taste and adjust seasoning if needed.
  • Spoon 3-4 tbsp of cashew mixture into the bottom of your lined loaf tin and use a spatula to spread thinly and evenly.
  • Trim eggplant slices and arrange in a neat layer. You'll probably have to jigsaw them a bit to fit.
  • Spoon more cashew mixture over the eggplant and spread thinly and evenly, being careful to fill any gaps.
  • Open chargrilled capsicums out flat, trim and arrange in a neat layer.
  • Spoon more cashew mixture over the capsicums and spread thinly and evenly, being careful to fill any gaps.
  • Repeat these steps until you've used up what you've got - finishing with a layer of cashew cream. I managed two eggplant and two capsicum layers.
  • Fold in the ends of the zucchini ribbons to enclose the terrine filling. Bring in the sides of the cling film to firmly seal everything, then refrigerate overnight to set.
  • To serve, open the cling film and carefully invert the terrine onto a board or serving platter. If your knife skills are up to it you could decorate the platter with some retro tomato flowers.
  • Serve straight from (or very recently from) the fridge as the terrine will soften at room temperature or in the sun.

Nutrition information

Calories: 315kcal | Carbohydrates: 17.6g | Protein: 6.7g | Fat: 26.4g | Saturated Fat: 9.5g | Cholesterol: 0mg | Fiber: 3.8g
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