Capsicum, eggplant and zucchini terrine with thyme-infused olive oil

Autumn is here! It’s only two weeks late but still, time to pull out the fading summer crops and get the winter crops going. 

The capsicums are still going strong.

This week I’m planting out my garlic – a little early but I want to make the most of the residual warm soil temperatures, green and purple broccoli, and purple cabbage. Broad beans and peas will follow soon. My community garden plot’s soil is getting tired from constant use, so I’ll sow a green manure crop – mustard, peas, barley – this will naturally fumigate the soil from plant diseases and add nitrogen. I’ll chop down and dig in the plants when they are 40cm tall and leave them to break down over the winter. Come spring, my soil should be rich, refreshed and ready to go again for the summer crops.

Thyme, basil, capsicums, small eggplants and zucchini

Right now, I’m making the most of those last summer vegies and basil with my capsicum, eggplant and zucchini terrine with thyme-infused olive oil. Just like everything else on my blog, it’s easy to make. It’s also very rich, thanks to the cashew cream, which perfectly complements the grilled vegies.

To make cashew cream, simply soak a cup of cashews in water with a good pinch of salt for a couple of hours. Drain and blend the cashews with another pinch of salt until you’ve got a smooth consistency. Either a blender or food processor should work. I’ve got an Oscar Neo cold press juicer which turns nuts to nut butter in under 10 seconds, amazing stuff.

I don’t remove the skin from my capsicum but if you prefer to do so, just stick the freshly-grilled capsicum slices in a plastic container or cling wrap for a several minutes to sweat, then peel using your fingers. Discard the capsicum skin.

The final layer of the capsicum, eggplant and zucchini terrine

Capsicum, eggplant and zucchini terrine with thyme-infused olive oil

1 large eggplant (or 2-3 Lebanese eggplants)

1 large capsicum (or 2-3 skinny capsicums)

1 small zucchini

1 sprig of basil

¼ cup cashew cream

¼ cup of extra virgin olive oil

1 spring of thyme or lemon thyme

Line a small bowl with cling wrap, leaving several centimetres of overhang on each side, and brush lightly with a small amount of olive oil.

Slice your eggplant, capsicum and zucchini thinly lengthways – about 1-2mm thick and toss in olive oil then grill for a few minutes on each side, so that the eggplant and zucchini are nicely browned and all the vegies are tender.

Place a first layer of vegies in the base of your lined bowl. This will become the top of your terrine so think pretty – I used a simple pattern of eggplant in across the centre with capsicum on each side.

Add another layer of vegies, perhaps zucchini this time, crossing diagonally from the previous layer. Top with 2-3 basil leaves, and add a thin layer of cashew cream.

Repeat with two layers of vegetables, then basil and cream until you reach the top of the bowl, finishing with a layer of vegetables. Fold the clingwrap overhang over the terrine. 

Place a decent weight on top, such as a jam jar or a tin of asparagus, and stick the terrine in the fridge for several hours to overnight.

Thyme-infused olive oil

When ready to serve, very gently heat the olive oil and thyme in a small saucepan on the stove for a couple of minutes, then turn off the stove and leave to infuse for about five minutes before removing the thyme.

To serve the terrine, take the weight off the bowl, unfurl the clingwrap overhang, and place the bowl upside down on your serving plate. Use the clingwrap to gentle lift the bowl off the terrine. Discard the clingwrap.

Drizzle the thyme-infused olive oil over the terrine and serve immediately with a simple side salad.

Capsicum, eggplant and zucchini terrine with thyme infused olive oil