*  Exported from  MasterCook II  *
                  Eggplant, Pepper And Goat Cheese Terrine
 Recipe By     : COOKING RIGHT SHOW #CR9734
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Large         eggplant -- stems removed
                         Olive oil
                         Salt and freshly ground black pepper
 	  2/3  Cup	     nicoise, kalamata or picholine olives -- pitted,
    2      Tablespoons   capers -- drained, rinsed
    1      Tablespoon    parsley, chives and basil (each) -- chopped
    3      Large         red or yellow bell peppers
    8      Ounces        fresh goat cheese -- beaten with
    2      tablespoons   buttermilk
      1/2  cup           pine nuts (toasted) -- coarsely chopped
                         Basil oil (recipe follows)
                         Fresh herb salad and reduced balsamic vine
 Slice eggplant lengthwise into 1/2-inch slices and brush generously with
 olive oil. Season with salt and pepper and arrange in one layer on baking
 sheets and broil in batches about 4 inches from heat until eggplant is
 golden and tender. Transfer with a spatula to paper towels and allow to drain.
 Combine the olives, capers and herbs in a bowl and set aside. Char the
 peppers and remove the charred skin with the point of a knife. Discard the
 stems and seeds and cut peppers lengthwise into wide strips.
 Line a small 4-cup loaf pan or terrine with plastic wrap, leaving a 3 to
 4-inch overhang. Arrange the eggplant, olive mixture, peppers, goat cheese
 and pine nuts in several layers, beginning and ending with the eggplant.
 Cover the eggplant with the plastic overhang and weight the terrine with a 4
 - 5 pound weight, such as another loaf pan filled with canned goods, and
 chill in the refrigerator for 12 to 24 hours.
 To unmold, remove the weights and invert the terrine onto a cutting board.
 Remove the pan and the plastic wrap and carefully cut slices with a serrated
 or electric knife. Place slices on chilled plates, and garnish with a small
 fresh herb salad, drizzles of basil oil and reduced balsamic vinegar.
 Yield: 4-6 servings
 2 cups lightly packed herbs, large stems removed
 1-2 cups olive oil
 Salt and pepper to taste
 Blanch the herbs in lightly salted, boiling water until they turn a bright
 green (about 5 seconds). Drain and plunge immediately into ice water to stop
 the cooking process and set the color. Blanching inactivates the enzymes
 that cause herbs to turn brown develop an oxidized flavor.
 Pat the herbs dry and add to a blender or food processor along with enough
 olive oil to cover. Blend briefly to make a thick paste. Pour into a clean
 tall jar and add enough oil to cover the puree by 2 inches. Stir well or
 shake and store covered in the refrigerator for at least one day or up to 3
 or 4 days depending on the color and flavor desired. Strain the oil
 carefully through a fine filter or cheesecloth. The oil should be very
 bright green and fragrant. Season with salt and pepper if desired and store
 covered in the refrigerator for up to 3 weeks.
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 NOTES : Show 10/17/9