Roasted Eggplant and Red Pepper Terrine
Roasted Eggplant And Red Pepper Terrine is an moderately easy dinner. Made with 2 red peppers, 1 eggplant, flour, 1/4 c. extra virgin olive oil and 1 clove garlic, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Roast the peppers.
Remove the skin and seeds.
Peel and slice the eggplant into 1/4-inch thickness.
Flour the slices.
Brown the eggplant slices in the oil; towel dry (to remove the oil). Oil a 6 x 4-inch terrine mold and rub garlic around its interior. Season the inside with salt and pepper.
Lay on layer of eggplant and cover with a layer of red pepper.
Season and add parsley and basil leaves.
Add layer of Chevre slices.
Continue to make layers until the terrine is completely filled.
Press and refrigerate the terrine for 4 hours.
Remove and slice.
Serve at room temperature.
π· Perfect Pairings
Complete your meal with these
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