Roasted Sweet Pepper And Eggplant Terrine

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 8
• 4 large sweet red peppers
• vegetable oil cooking spray
• 2 lbs eggplants (peeled and cut in 1/2 inch slices)
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 3/4 cup basil leaves (divided)
• fresh basil leaf (optional)

Recipe

• 1 cut peppers in half lengthwise; remove and discard the seeds and membranes. place peppers skin side up on a baking sheet and flatten with palm of hand.
• 2 broil 5.5 inches away from heat for 15- 20 minutes or until charred. remove the peppers from the sheet reserving the liquid. place in a large bowl and cover with plastic wrap. let the peppers cool completely. remove the peppers, reserve the liquid and discard the skins. set aside.
• 3 coat a large nonstick skillet with cooking spray. place over med high heat until hot. add the eggplant in batches and sauté 2 to 3 minutes on each side or until tender.
• 4 line a 8.5 by 4.5 by 3 inch loaf pan with heavy duty plastic wrap. arrange 1/3 of the eggplant slices in the bottom. combine reserved liquid from red peppers, the ground pepper, and salt. drizzle 2 tsp over the eggplant.
• 5 arrange one third of the basil over the eggplant and top with 1/3 of the peppers. drizzle some of the reserve liquid over it.
• 6 repeat layers twice using the rest of the ingredients.
• 7 cover the loaf pan with a heavy duty plastic wrap. place a heavy object about 2 to 3 pounds on top of the loaf pan.
• 8 refrigerate terrine for 24 hours.
• 9 invert onto serving patter. remove the wrap. slice with an electric knife. garnish with fresh basil.