Eggplant, Roasted Pepper, and Goat Cheese Terrine with Pars

Categories: New | Text | Import

Serves: 1 Servings

Ingredients:

2 Eggplants (about 2 1/2
-pounds total), cut
-lengthwise into 1/2-inch
-slices
1/3 c Olive oil
1/4 c 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 oz Soft mild goat cheese, such
-as Montrachet, sliced thin
Parsley sauce (recipe
-follows) as accompan
Parsley sprigs for garnish
-if desired

Instructions:
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, 8 1/2 x 4 1/2 x 2 1/2- 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
3 days in advance.

Remove the weight, invert the terrine onto a cutting board, and discard the
plastic wrap. Cut four 3/4-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"

NOTES : (courtesy of Gourmet Magazine

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