Eggplant, Pepper and Goat Cheese Terrine
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Eggplant; stems removed |
| Olive oil | ||
| Salt and freshly ground black pepper | ||
| 2/3 | c | Nicoise, kalamata or picholine olives; pitted, chopped |
| 2 | tb | Capers; drained, rinsed |
| 1 | tb | Parsley, chives and basil (each); chopped |
| 3 | lg | Red or yellow bell peppers |
| 8 | oz | Fresh goat cheese; beaten with |
| 2 | tb | Buttermilk |
| 1/2 | c | Pine nuts (toasted); coarsely chopped |
| Basil oil (recipe follows) | ||
| GARNISH | ||
| Fresh herb salad and reduced balsamic vine | ||
| BASIL OIL | ||
| 2 | c | Lightly packed herbs, large stems removed |
| 1 | c | Olive oil (up to 2) |
| Salt and pepper to taste |
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