Eggplant and Red Pepper Terrine Recipe

Eggplant and roasted red pepper terrine recipe, with sliced eggplant, roasted red bell peppers, parsley, Brie or Mozzarella, in a fresh tomato sauce.

1 Prepare the red peppers. Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes,...

Ingredients

• 3 large red bell peppers (about 1 1/2 lbs)
• 2 large, firm eggplants (about 2 1/2 lbs)
• 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
• 1 1/2 cups loosely-packed flat-leaf parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
• 3 cloves of garlic, peeled and finely chopped
• 2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
• 1/4 cup virgin olive oil
• 2 Tbsp red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Tabasco sauce