Eggplant, Roasted Pepper, And Goat Cheese Terrine With Pars Recipe
by Global Cookbook

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	Servings: 1

Ingredients

2 x Eggplants (about 2 1/2 pounds total), cut lengthwise into 1/2-inch slices
1/3 c. Extra virgin olive oil
1/4 c. Bottled black olive paste such as Tapenade or possibly Olivada (available at specialty food shops and some supermarkets

3 x Red bell peppers, each roasted and cut lengthwise into 3 sections
7 ounce Soft mild goat cheese, such as Montrachet, sliced thin Parsley sauce (recipe follows) as accompan Parsley sprigs for garnish if you like

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 min on each side, or possibly till it is golden brown 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-lb. weight (such as a loaf pan fi
lled with canned goods), and refrigerateif for 24 hrs. The terrine may be made 3 days in advance.
Remove the weight, invert the terrine onto a cutting board, and throw away the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 Tbsp. 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