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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Import, New, Text 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" <jfreeman@netusa1.net>
NOTES : (courtesy of Gourmet Magazine

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1927
Calories From Fat: 1281
Total Fat: 143.5g
Cholesterol: 449.2mg
Sodium: 1278.6mg
Potassium: 1200.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 149.6g


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