Brinjal and red pepper terrine

Ingredients 7
Servings 2


Serving Change
  • 4
    large aubergines, topped and tailed
  • 8
    large red peppers
  • 190
    olive oil
  • 30
    black olives, stoned
  • large handful basil leaves
  • freshly ground black pepper
  • French bread, balsamic vinegar and rocket, to serve


Slice brinjals lengthwise into 1 cm slices. Salt lightly and stand upright in a colander for 30 minutes. Lightly oil a baking tray and lay out peppers (halved and seeded with membranes removed), close together, cut side down. Bake in preheated 180 ºC oven for 25 to 30 minutes until skins are blistered but not burnt. Spoon peppers into a glass bowl and cover tightly with plastic film. When cool, remove skins and trim off any burnt flesh. Retain any juices. Rinse brinjals and pat dry with paper towel. Layer between two tea towels, weighed down with a wooden board for 30 minutes. Heat a little olive oil in a frying pan over a medium heat. Fry brinjals on both sides, until tender and just brown. Drain on paper towelling. Line the sides and bottom of a 12 x 30 x 10 cm mould with overlapping slices of brinjal, allowing them to drape over the edge. Cover the bottom with a layer of red pepper halves, a layer of basil leaves and a line of olives lengthwise. Season with black pepper. Repeat layers, finishing with red pepper. Spoon over reserved juices and fold brinjal slices over the top. Cook in a preheated 180 ºC oven until the terrine feels tender when pierced with a knife. Remove from oven and pour off excess cooking juices. If the terrine is too wet it will not cut into slices. Cover with a double layer of foil and weigh down until cold. Serve either warm or chilled, turning out terrine onto a platter and slice with a sharp knife. Drizzle with olive oil and a few drops of balsamic vinegar and serve with rocket.

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