Eggplant, roasted pepper, and goat cheese terrine with pars

1 Servings

Ingredients

Quantity Ingredient
2 Eggplants (about 2 1/2 pounds total), cut lengthwise into 1/2-inch slices
⅓ cup Olive oil
¼ cup Bottled black olive paste such as Tapenade or Olivada (available at specialty food shops and some supermarkets
3 Red bell peppers, each roasted and cut lengthwise into 3 sections
7 ounces Soft mild goat cheese, such as Montrachet, sliced thin
Parsley sauce (recipe follows) as accompan
Parsley sprigs for garnish if desired
3 days in advance.

Directions

Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.

Line a loaf pan, 8½ x 4 ½ x 2 ½- inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, olive paste, bell peppers, and goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3- to 4-pound weight (such as a loaf pan fi lled with canned goods), and chill if for 24 hours. The terrine may be made Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four ¾-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the cente r of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley sprig.

Yield: 4 servings with leftover Recipe By : COOKING LIVE SHOW # CL8752 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 08:24:58 -0500 From: "Angele and Jon Freeman" <jfreeman@...> NOTES : (courtesy of Gourmet Magazine

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