Tomato and Eggplant Terrine

In this recipe, alternating layers of dry tomatoes and yogurt create an equilibrium of texture and flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 250F, convection mode. Line two 18x13" baking sheets with silicone mats or oil sprayed parchment paper.

Step 2

Wash and slice across tomatoes and eggplants to 0.3" thick slices. Lightly spray them with olive oil. It will help to dehydrate them evenly. Sprinkle with salt, sugar, pepper, and thyme. Salt and sugar draw water for faster drying. They also season vegetables during cooking. Dehydrate in preheated oven for at least 3 hours, or until dry and almost paper-thin. If after 3 hours they are not dry enough, turn off the heat and leave vegetables to continue drying in a closed oven.

Step 3

When done, tomatoes will be flexible. Expect eggplants to become crunchy. Both will slightly caramelize.

Step 4

Season the yogurt and mix well. Alternate layers of dry vegetables and thinly spread yogurt mixture. Tightly wrap in plastic and refrigerate for at least 12 hours.

Step 5

Thinly slice cold terrines right before serving.

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