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Eggplant pepper cheese terrine

Eggplant, Pepper, and Brynza Terrine

An elegant dish of roasted peppers and eggplant — absolutely delicious! This terrine is inspired by a recipe from chef Alex Mackay. The roasted peppers and eggplant give it an incredible flavor. It'll dress up any celebration and delight your family and friends!

Ellisa

Recipe author

Composition / ingredients

Servings:

Eggplant (large)

Bell peppers (a mix of colors is nice)

Sesame seeds

Vegetable oil

100

Bay leaf

Garlic (3 heads!)

Brynza (brined cheese)

450

Salt

Lemon juice (from half a lemon)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 45 % 9 g

Carbohydrates 30 % 6 g

125 kcal

GI: 100 / 0 / 0

Cooking method

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Wash and pat dry all the vegetables. Cut each bell pepper into four pieces and remove the core. Slice the eggplant lengthwise into thin planks. Lay the peppers skin-side up on a baking sheet, brush with vegetable oil, and salt them. Scatter six unpeeled garlic cloves, halved, evenly among the peppers. Add the bay leaf. Cover with foil and bake at 375°F (190°C) for about an hour, until the peppers are soft. Transfer them to a bowl, cover, and let sit for 10 minutes, then peel off the skins. Brush the eggplant on both sides with vegetable oil, sprinkle with lemon juice, place on a baking sheet, and salt. Tuck garlic and bay leaf among the slices the same way. Bake for half an hour at 350°F (180°C). Brush a bowl (about 1.5 quarts) with vegetable oil and line it with several layers of plastic wrap, leaving the edges hanging over. Lay the eggplant slices vertically and overlapping along the sides and bottom of the bowl. The bottom should be fully covered and the ends of the slices should drape over the rim. Put some pepper on the bottom to cover it (you won't use all the pepper). Press down gently and cover with the brynza cut into strips. Add more pepper, then brynza, and keep alternating layers until the bowl is full. Fold the overhanging ends of the eggplant over the top and cover with the wrap. Poke a few holes in the wrap so excess juices can drain. Cover the dish with a lid, set a weight on top, and refrigerate for 12 hours. Sprinkle the finished eggplant terrine with sesame seeds before serving.