Eggplant, Pepper And Goat Cheese Terrine

Recipe Ingredients

2		Eggplant - stems removed (large)
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	97g / 3.4oz	Pitted chopped nicoise, kalamata,
		Or picholine olives
2 tablespoons	30ml	Drained, rinsed capers
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped basil
3 tablespoons	45ml	Red or yellow bell peppers (large)
8 oz	227g	Fresh goat cheese - beaten with
2 tablespoons	30ml	Buttermilk
1/2 cup	73g / 2.6oz	Toasted pine nuts - coarsely chopped
		Basil Oil - see * Note
		Garnish
		Fresh herb salad
		Reduced balsamic vinegar

Recipe Instructions

* Note: See the "Basil Mint Herb Oil" recipe which is included in this collection.

Slice eggplant lengthwise into 1/2-inch slices and brush generously with olive oil. Season with salt and pepper and arrange in one layer on baking sheets and broil in batches about 4 inches from heat until eggplant is golden and tender. Transfer with a spatula to paper towels and allow to drain.

Combine the olives, capers and herbs in a bowl and set aside. Char the peppers and remove the charred skin with the point of a knife. Discard the stems and seeds and cut peppers lengthwise into wide strips.

Line a small 4-cup loaf pan or terrine with plastic wrap, leaving a 3 to 4-inch overhang. Arrange the eggplant, olive mixture, peppers, goat cheese and pine nuts in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang and weight the terrine with a 4- to 5-pound weight, such as another loaf pan filled with canned goods, and chill in the refrigerator for 12 to 24 hours.

To unmold, remove the weights and invert the terrine onto a cutting board. Remove the pan and the plastic wrap and carefully cut slices with a serrated or electric knife. Place slices on chilled plates, and garnish with a small fresh herb salad, drizzles of Basil Oil and reduced balsamic vinegar.

This recipe yields 4 to 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9734 broadcast 10-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.