Eggplant terrine with goat cheese
Here is a recipe for an eggplant terrine with fresh goat cheese. What an excellent starter to prepare!
1. Preheat the oven on grill position. Wash and dry the bell peppers, and roast them until they are completely black. Let cool, then peel, remove the seeds and cut into wide strips. Peel the eggplant and cut into small cubes.
2. Heat the olive oil in a pan and add the diced eggplant. Salt and pepper, cover and cook for 30 minutes over low heat, stirring regularly. Let cool and then drain in a colander.
3. Mix the goat cheese and cream. Pour into a bowl, salt, pepper and mix.
4. Line a terrine with cling film. Arrange 1 layer of pepper in the bottom. Cover with one layer of eggplant, pepper and then spread the goat cheese mixture. Pack it well, then put one layer of eggplant and pepper. Finish with the bell pepper. Place for 2 hours in the fridge. Before serving, unmold the terrine and sprinkle with chopped parsley.
Photo credit: Sucré Salé
