Preparation:
Preheat the broiler. Broil peppers until skin is charred. Transfer
to a bowl and let steam, covered, to loosen skin. Peel and cut
into
julienne slices. Season with salt and pepper.
In a skillet heat oil over moderately high heat until hot. Add
eggplant in
In a bowl combine cheese, rind, garlic, and chives. In a 6- to
8-cup
terrine alternate 4 layers of peppers with 3 layers each of
eggplant
and cheese mixture, beginning and ending with peppers.
Refrigerate,
covered, overnight. Let come to room temperature and cut into
slices. |
