Roasted Peppers, Eggplant and Feta Terrine

This beautiful terrine takes some time to put together and then some more, but the result is absolutely stunning in its presentation and taste!

Serving: 12
Time: 10+ hours
Difficulty level: medium
  • 2 eggplants, sliced length-wise, 0.5 cm thick
  • 1 yellow bell pepper, quartered and seeded
  • 1 red  bell pepper, quartered and seeded
  • 300g feta cheese
  • 1 clove garlic
  • bay leaf
  • 1 juiced lemon 
  • 3 tablespoons vegetable oil 
  • salt pepper to taste
  1. Preheat oven to 190C / 375F.
  2. In a bowl mix vegetable oil, garlic, bay leaf, lemon juice, salt, pepper & eggplant quarters. Mix gently.
  3. Arrange vegetables in a layer on a greased baking sheet. Bake till tender, 20-30min.
  4. Once cooled, remove the skin from the peppers.
  5. Spread the bottom of a shallow bowl with plastic wrap so that the wrap hangs over the edges of the bowl. 
  6. Arrange the eggplants spreading from the centre so that half of each slice hangs over the bowl and each slice goes over the following slice by 1cm.
  1. Place a slice of red and yellow pepper at the bottom centre of the bowl.
  2. Layer the cheese and pepper slices.
  3. Fold over the plastic wrap so the veggie slices lay over each other. Pierce the wrap in a couple of places. Place a water-filled pan on top of the bowl and place a dish under the bowl.
  4. Refrigerate for at least 10 hours.  
Original recipe

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