Eggplant, capsicum and bocconcini terrine
Ingredients
- 1.4kg eggplant (about 2 large)
- Olive oil
- 1kg capsicum (about 4 large)
- 200g bocconcini, thinly sliced
- 1 cup basil leaves
- Balsamic vinegar and pesto, to serve
Preparation
- Cut eggplant lengthways into 3mm slices.
- Layer eggplant in a colander over a bowl and sprinkle each layer with salt.
- Leave to stand for 30 minutes.
- Rinse well and dry with absorbent paper.
- Brush the eggplant slices with olive oil and grill until tender, then cool.
- Hold capsicum over a gas flame, turning occasionally until blackened.
- Place into a plastic bag and allow to steam until cool.
- Remove the charred skin, stem and seeds.
- Cut into wide strips.
- Brush a loaf tin with olive oil, and place a layer of eggplant slices over the bottom and up the sides of the tin.
- Layer over this one quarter of the capsicum, basil and bocconcini slices and another layer of eggplant.
- Continue to layer until all ingredients are used, finishing with a layer of eggplant.
- Cover the terrine tightly with plastic wrap and weight the surface with cans of food.
- Refrigerate for several hours or overnight.
- Turn out onto a plate and serve drizzled with balsamic vinegar and a spoonful of pesto on the side.