Roasted Eggplant And Red Pepper Terrine Recipe

Name: Roasted Eggplant And Red Pepper Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 1 eggplant; flour; 1/4 c. extra virgin olive oil; 1 clove garlic; salt; pepper; 1/2 bunch Italian flat leaf parsley, picked and washed; 1 bunch basil, picked and washed; 1 log Coach Farm Chevre, sliced (goat cheese)

Servings: persons

2 red peppers
1 eggplant
flour
1/4 c. extra virgin olive oil
1 clove garlic
salt
pepper
1/2 bunch Italian flat leaf parsley, picked and washed
1 bunch basil, picked and washed
1 log Coach Farm Chevre, sliced (goat cheese)

1
Roast the peppers.
2
Remove the skin and seeds.
3
Peel and slice the eggplant into 1/4-inch thickness.
4
Flour the slices.
5
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.
6
Lay on layer of eggplant and cover with a layer of red pepper.
7
Season and add parsley and basil leaves.
8
Add layer of Chevre slices.
9
Continue to make layers until the terrine is completely filled.
10
Press and refrigerate the terrine for 4 hours.
11
Remove and slice.
12
Serve at room temperature.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red peppers, 1 eggplant, flour, 1/4 c. extra virgin olive oil, and more.

Yes, Roasted Eggplant And Red Pepper Terrine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant And Red Pepper Terrine

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