- FRESH HERB SAUCE:
- 2 medium eggplants - (2 1/2 lbs) cut lengthwise
- into 1/2"-thick slices
- 1/3 cup olive oil
- 1/4 cup jarred tapenade (black olive paste)
- 3 medium red bell peppers roasted, and cut lengthwise into 3 sections
- 7 ounces soft mild goat cheese sliced thin
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 small garlic clove sliced
- 4 teaspoons balsamic vinegar
- 6 tablespoons olive oil
Preheat broiler. Arrange eggplant slices in single layer on baking sheets; brush both sides of eggplant with oil and sprinkle with salt to taste. Broil eggplant in batches until golden and tender, 4 to 5 minutes per side. Transfer eggplant to paper towels to drain.
Line an 8 1/2- by 4 1/2-inch loaf pan with plastic wrap, leaving a 3-inch overhang. Layer eggplant, olive paste, bell peppers and cheese in pan, beginning and ending with eggplant. Cover with plastic overhang and place 3- to 4-pound weight (such as another loaf pan filled with canned goods) on top. Chill 24 hours.
Make Fresh Herb Sauce: In food processor or blender, combine basil, parsley, garlic, vinegar, oil, 2 tablespoons water and salt and pepper to taste. Process until smooth.
To serve, remove weight, invert terrine onto cutting board, and discard plastic wrap. Cut terrine into 3/4-inch-thick slices. Pour a little basil sauce onto serving plates, tilting to spread sauce. Arrange terrine slices on sauce.
This recipe yields 6 servings.
Per Serving: 339 Cal; 8g Prot; 28g Total Fat (7 Sat. Fat); 15g Carb.; 15mg Chol; 170mg Sod.; 6g Fiber.
TIP: To roast peppers, place under broiler, turning every 5 minutes until skins blister and char, 10 to 15 minutes. Transfer peppers to paper bag, close and let steam until cool enough to handle. Use a small sharp knife to peel off charred skin; discard seeds and ribs.