Recipe - Eggplant Roasted Pepper And Goat Cheese Terrine With Pars

2 Eggplants (about 2 1/2
pounds total), cut
lengthwise into 1/2inch
slices
1/3 cup Olive oil
One fourth cup 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 ounce Soft mild goat cheese, such
as Montrachet, cut or sliced up thin
Parsley sauce (recipe
follows) as accompan
Parsley sprigs for garnish
if desired

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 One half x 4 One half x 2 One half inches, with plastic wrap, leaving
a 3inch 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 4pound weight (such as a loaf pan fi

lled with canned goods), and chill if for 24 hours. The terrine may be made
3 days in advance.

Remove the weight, invert the terrine onto a cutting board, and discard the
plastic wrap. Cut four 3/4inchthick 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 MCRecipe 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