| 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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”