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Mediterranean Vegetable And Goat Cheese Terrine | |||||||||
Course : Vegetables Serves: 6 |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:1003 Calories (kcal); 75g Total Fat; (66% calories from fat); 61g Protein; 25g Carbohydrate; 199mg Cholesterol; 662mg Sodium | |||||||||