Grilled Eggplant and Red Pepper Terrine

Ingredients

• 4 long eggplants (Japanese or Italian)

• 2 large red peppers

• ½ cup fresh basil

• ¼ cup feta cheese

Method

• Slice eggplant very thinly, lengthwise.

• Place eggplant slices and whole peppers on a pre-heated, medium high heat grill.

• Cook eggplant until tender and peppers until charred.

• Set eggplant to the side. Place peppers in a sealed plastic bag. After 10-15 minutes remove peppers from bag and remove skin (it should just fall right off). Remove core and seeds of peppers, cut in half, and set aside.

• With one long piece of plastic wrap, line a terrine mold so that the ingredients can be layered on top of the wrap and the ends can be pulled back around and over the top of the ingredients.

• Layer mold as follows:

  • one-third of the eggplant,

  • half of the red peppers,

  • half of the basil,

  • half of the cheese,

  • another third of the eggplant,

  • the remaining red pepper,

  • the remaining basil,

  • the remaining cheese, and

  • the remaining eggplant.

• Pull plastic wrap ends to cover the ingredients. Apply weight to top and place in refrigerator for at least four hours.

• Turn upside down to unmold. Remove plastic wrap and serve cold.