Recipe - Eggplant Pepper And Goat Cheese Terrine

2 lg Eggplant; stems removed
Olive oil
Salt and freshly ground
black pepper
2/3 cup Nicoise, kalamata or
picholine olives; pitted,
chopped
2 tablespoon Capers; drained, rinsed
1 tablespoon Parsley, chives and basil
(each); chopped
3 lg Red or yellow bell peppers
8 ounce Fresh goat cheese; beaten
with
2 tablespoon Buttermilk
One half cup Pine nuts (toasted);
coarsely chopped
Basil oil (recipe follows)

GARNISH
Fresh herb salad and reduced
balsamic vine

BASIL OIL
2 cup Lightly packed herbs, large
stems removed
1 cup Olive oil (up to 2)
Salt and pepper to taste

Slice eggplant lengthwise into 1/2inch slices and brush generously with
olive oil. Season with salt and pepper and arrange in one layer on baking
sheets and broil in batches about 4 inches from heat until eggplant is
golden and tender. Transfer with a spatula to paper towels and allow to
drain.

Combine the olives, capers and herbs in a bowl and set aside. Char the
peppers and remove the charred skin with the point of a knife. Discard the
stems and seeds and cut peppers lengthwise into wide strips.

Line a small 4cup loaf pan or terrine with plastic wrap, leaving a 3 to
4inch overhang. Arrange the eggplant, olive mixture, peppers, goat cheese
and pine nuts in several layers, beginning and ending with the eggplant.
Cover the eggplant with the plastic overhang and weight the terrine with a
4 5 pound weight, such as another loaf pan filled with canned goods, and
chill in the refrigerator for 12 to 24 hours.

To unmold, remove the weights and invert the terrine onto a cutting board.
Remove the pan and the plastic wrap and carefully cut slices with a
serrated or electric knife. Place slices on chilled plates, and garnish
with a small fresh herb salad, drizzles of basil oil and reduced balsamic
vinegar.

Yield: 46 servings

BASIL OIL: Blanch the herbs in lightly salted, boiling water until they
turn a bright green (about 5 seconds). Drain and plunge immediately into
ice water to stop the cooking process and set the color. Blanching
inactivates the enzymes that cause herbs to turn brown develop an oxidized
flavor.

Pat the herbs dry and add to a blender or food processor along with enough
olive oil to cover. Blend briefly to make a thick paste. Pour into a clean
tall jar and add enough oil to cover the puree by 2 inches. Stir well or
shake and store covered in the refrigerator for at least one day or up to 3
or 4 days depending on the color and flavor desired. Strain the oil
carefully through a fine filter or cheesecloth. The oil should be very
bright green and fragrant. Season with salt and pepper if desired and store
covered in the refrigerator for up to 3 weeks.
Recipe By : COOKING RIGHT SHOW #CR9734

Posted to EATL Digest 21 October 96

Date: Tue, 22 Oct 1996 10:44:52 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : Show 10/17/9