Grilled Eggplant and Roasted Red Pepper Terrine

Grilled Eggplant and Roasted Red Pepper Terrine
with basil pesto sauce.

Pre-prep. Instructions:Make basil pesto
Equipment needed:

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Ingredients:

Directions:

1. Heat grill or broiler.
2. Peel the eggplants and cut in half crosswise. Cut each half,
   lengthwise, into long slices about 1/8-inch thick. Sprinkle
   lightly with kosher salt and place in a colander. Let drain in 
   sink for 30 minutes. Lightly oil red peppers.
3. If you have gas cooking,place the peppers directly on your grill or
   over gas range burner. Use a long metal carving fork or long tongs;
   turn the peppers till the skin is blackened all over.
4. If you have electric cooking, use your broiler.
   Preheat the broiler. 
   (You can use a gas broiler for this method too.)
   Cut the peppers in half lengthwise, and remove the seeds. Place the
   peppers skin side up on a broiler pan. Broil the pepper 
   2 to 3 inches fromthe heat, till the peppers are 
   blackened all over.
5. Place the hot blackened peppers in a bowl and cover with 
   plastic wrap tightly,steam for 15 to 20 minutes. Peel the 
   skin from the peppers.If peppers are still whole cut in half 
   lengthwise and remove the seeds.
6. Wash salt off eggplant slices and pat dry. brush egg plant with 
   oil on both sides and season with pepper. Grill or broil turning 
   once until slices are softened and slightly browned do not burn. 
   Set oven temperature to 350°F. Lightly grease a9 x 5 x 3-inch 
   glass loaf pan. Beginning with eggplant, make a layer to 
   cover bottom, in slightly overlapping slices. Add an even layer 
   of peppers, and repeat alternating layers until you've used up all 
   the eggplant and peppers, ending with a layer of eggplant.
7. Bake terrine for 30 minutes. Press down firmly with spatula and
   bake 15 minutes longer. Remove from oven. Let cool. Cover terrine 
   with plastic wrap and weight down. Refrigerate for 24 to 48 hours.
8. To make the sauce, Add the garlic to a food processor and mince.
   Next, add the basil leaves, pine nuts, and a dash of salt and pepper
   to the bowl of the processor. While the processor is running, slowly
   drizzle in olive oil through the feed tube until all the 
   ingredients are pureed. You may need to stop the processor at this 
   point and scrape down the sides with a rubber spatula, add
   Parmesan cheese to the rest of the mixture.The sauce is a 
   pesto flavored olive oil sauce so it should not be thick like regular 
   pesto, if it is thick you can thin with water to make a more
   fluid sauce.
9. Un-mold and cut into desired widths with a very sharp slicing 
   knife or electric carving knife. Serve with pesto sauce.

This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com