Name: Eggplant, Roasted Pepper, and Goat Cheese Terrine with Pars
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; 3 days in advance.

Probably in our own, modern substitutes for (immediate baptism upon profession) – raising hands, coming forward, etc. – are the result of a felt need to do something for those who believe. It seems certain that those who believed were distinguished from those who did not. There is no evidence that the New Testament evangelistic preachers asked them to come forward, but there is every indication that they did invite those who believed to be baptized (Ac. 2:38). And it seems that this was the way in which new converts professed their faith in Christ and came under the care and discipline of the church.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New, Text, Import	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
	3	days in advance.

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
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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