Tricolor terrine

The term terrine can be used to refer to any number of patés and layered meat dishes made in a rectangular mold.  They are usually made with a base of meat or fish, finely chopped, mixed with vegetables or cheese and butter, and baked - here's the complication - in a bain marie, a tub of almost-boiling water that allows the entire pan to be heated at the same temperature.  For my first excursion into the world of terrines, I chose a vegetarian recipe that avoided the intimidating-sounding bain marie.  This fresh combination of roasted red peppers, seasoned eggplant, and tart goat cheese is time-consuming but uncomplicated to prepare; it makes an impressive appetizer or contribution to a cocktail party.

Tricolor terrine

Serves 8

4 medium or 3 large eggplants

4 red peppers

8 oz. goat cheese

5 tablespoons olive oil

3 tablespoons cream

fresh parsley for garnish

salt and pepper

1. Preheat the oven to broil.  Wash and dry the peppers; core them and cut them into quarters.  Place them in the oven and broil until the skins are entirely black.  Set the peppers aside and allow them to cool; when cool, peel off the skins and cut the peppers into strips.  
2. Peel the eggplants and cut them into cubes.  Cook the cubes for 30 minutes in a large, covered pan with the olive oil and the salt and pepper over low heat, stirring regularly.  Drain the extra liquid in a colander.
3. Mix the goat cheese and the cream in a bowl.  Season with salt and pepper.
4. Line a terrine pan with wax or parchment paper.  Place a thin layer of red pepper in the bottom; cover with a layer of eggplant and another thin layer of red pepper.  Spread the cream-goat cheese mixture over the peppers, then cover with another layer of red pepper and eggplant.  If you have red pepper left, add a final layer.
5. Place the terrine in the refrigerator for at least two hours, or overnight. Garnish with finely chopped parsley before serving.

Bon appetit!