Eggplant, Roasted Pepper, and Goat Cheese Terrine with Pars
| Yield: | 1 Servings |
| Categories: |
| 2 | Eggplants (about 2 1/2 pounds total), cut lengthwise into 1/2-inch slices | |
| 1/3 | c | Olive oil |
| 1/4 | c | Bottled black olive paste such as Tapenade or Olivada (available at specialty food shops and some supermarkets |
| 3 | Red bell peppers, each roasted and cut lengthwise into 3 sections | |
| 7 | oz | Soft mild goat cheese, such as Montrachet, sliced thin |
| Parsley sauce (recipe follows) as accompan | ||
| Parsley sprigs for garnish if desired |
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