Red Pepper and Eggplant Terrine recipe
2 medium eggplants (about 2 pounds total)
8 medium-size red bell peppers
½ cup extra-virgin olive oil
Preheat oven to 350°F.
Peel the eggplants and cut them across into 1/8-inch thick slices.
Lightly salt the slices and let them drain in a colander for 30 minutes.
Pat the eggplant dry, then layer the slices between paper towels.
Cover them with a cookie sheet and weight with a heavy pot for one hour.
Halve, core, and seed the peppers and place them in a roasting pan in a
single layer, cut side down. Drizzle with 1/3 cup of the olive oil.
Roast the peppers until the skins are wrinkled and loose, 30 to 40 minutes
Remove from the oven and let stand until they are cool enough to handle.
Peel away the skins and discard them.
Tip the roasting pan and pour the oil and juices into a bowl and reserve.
Place a large non-stick skillet over moderately high heat.
Dip a paper towel into the remaining oil and very lightly grease the skillet.
When the skillet is hot, add a single layer of eggplant slices and cook
2 to 3 minutes on each side, until they are tender and lightly browned.
Drain on paper towels.
Oil the skillet very lightly between batches, if needed;
do not let the eggplant absorb too much oil.
Use the reserved oil and pepper juices to coat a enameled cast iron
terrine mold, or a stainless steel or glass loaf pan.
Line the bottom and sides with slightly overlapping eggplant slices
pressing them into the corners to form a rectangular shape.
Cover with an even layer of red peppers, pressing them into corners
and cutting pieces to fit as needed.
Continue layering eggplant and peppers until the pan is filled,
ending with a layer of eggplant.
Bake the terrine for 30 minutes.
Use paper towels to blot any liquid that has accumulated on
top of the terrine during baking.
Cover the terrine with plastic wrap and weight it with a loaf pan
of the same size filled with rice or beans.
Let it cool to room temperature.
Blot any oil that rises to the surface.
Refrigerate the weighted terrine overnight or for as long as 3 days.
Unmold the terrine and cut into thin slices with a sharp, thin knife.