INGREDIENTS

INSTRUCTIONS

Make this terrine a day ahead and bring it to room temperature before
serving. Fromage blanc has the consistency of yogurt
Roast the bell peppers over gas flame or under broiler until blackened.
Transfer to a deep bowl, cover with plastic wrap, and let steam until cool
enough to touch. Peel, seed, and skin peppers. Cut into 1-inch-wide strips.
Set aside. Heat oven to 400o . Spray two baking sheets with cooking spray.
Working in batches, arrange eggplant rounds on baking sheets in a single
layer. Roast until tender, 20 to 25 minutes, turning the rounds over after
about 12 minutes to ensure even cooking. Using a spatula, transfer rounds
to a wire rack to cool. Repeat with remaining eggplant. In a small bowl,
combine the shallot, vinegar, salt and pepper. Whisk in the olive oil until
smooth. Set vinaigrette aside. Spray a 9 by 4-1/2-by2-1/2-inch loaf pan
with plastic wrap. Arrange one-third of the eggplant rounds, slightly
overlapping, to cover bottom of pan. Brush lightly with reserved
vinaigrette. Arrange half of the bell pepper strips, slightly overlapping,
over eggplant. Using an offset spatula, spread half of the fromage blanc
over the bell peppers. Top with half of the basil . Brush with vinaigrette.
Make another layer of eggplant, vinaigrette, bell pepper, fromage blanc,
and basil; brush with vinaigrette. Top with a third layer of eggplant,
brush with vinaigrette. Using your hands, press down firmly but gently on
the terrine, compressing layers.
Cover tightly with plastic wrap; marinate, refrigerated 12 to 24 hrs. To
serve, unmold terrine onto a platter and garnish with basil.
**I bet this would be good as an aram sandwhich.
Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on
Feb 08, 1999, converted by MM_Buster v2.0l.

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