Vegetable Terrine: Crafted Summers Harvest

Is that eggplant or octopus tentacles. Kinda looks like the tentacles doesnt it?
This is the beauty when it is cut. Kind of like a cake. Pick out any size that you want. I went with a nine inch spring form pan but next time I would like to try a loaf pan.
The first thing you do is lay plastic wrap down so that you can easily remove it later on. Lay your raosted eggplant on next, overlapping so that your filling will not seep out. I didnt use salt here because I was afraid it would pull moisture from the eggplant and make it all drippy.
I layed on my filling next and then cheese. I placed the peppers over that.
After the peppers I put more filling on followed by green onions and more cheese.
Next the final layer of eggplant.
I layed the plate over and gently pressed down to compact the layers. I chilled it for about an hour and then brought it out of the frig for about 20 minutes, to take the chill out. On a hot day it probably would be great to leave the chill in.

All of the hard work for this terrine is in the roasting of the vegetables. Once you have all the components, its a snap to assemble. Dont worry if there are leftovers as there are so many things to do with them. You can marinate the peppers or even freeze them for another time.


VEGETABLE TERRINE
Lori's Lipsmacking Goodness Orginal

4-5 eggplants depending on size
5 bell peppers (I used red, yellow and purple) the purple turned green when roasted, lesson learned.
1 1/2 cup cottage cheese
1/2 cup fresh sauce with herbs
1/4 cup basil chiffonade
2-3 oz sharp cheddar cheese
4 green onion, chopped
2 tablespoons of peccorino romano cheese or parmesan

Turn oven on to 425 F. Skin and slice (1/4 inch thick) eggplant. Place eggplant slices on cookie sheet prepared with nonstick cooking spray. Roast in middle of the oven for about 20 minutes and then spray the eggplant again and turn over.
Eggplant should be a golden color. Lay on dish when done and repeat process until the eggplant is all roasted.

Slice from top of the pepper to bottom to have nice flat sheets to lay on a cookie sheet. Place about 4 inches away fromt he broiler and roast until the skin is mostly charred. Lay peppers in a pot with a lid or a brown paper bag. The steam will help the pper release the skin. Keep roasting until all the peppers are done. You can let the peppers cool off and peel the skin later. Peel skin off pepper. When skin sticks to your fingers just wipe with a damp cloth.

Make your filling.
Combine cottage cheese, sauce, and basil. Season with salt and pepper.

In a 9 inch springform pan. layer eggplant, then filling, sprinkle with cheese. Next layer peppers, then filling sprinkle with green onions and cheese, then eggplant again. Lay a plate inside pan and press gently to compact the layers. Chill for about an hour to set.

Sprinkle peccorino romano cheese over top. Serve chilled or bring to room temperature.