This terrine is a layered delight, combining the smokiness of aubergines, the sweetness of roasted red peppers, and the creamy tang of blue cheese. It’s a cold, no-bake dish that highlights fresh vegetables and rich flavors, making it a fantastic vegetarian option for gatherings or special meals.
Ingredients:
- 2 large aubergines (eggplants), sliced lengthwise
- 3–4 red bell peppers
- 200g (7 oz) blue cheese, crumbled (Gorgonzola or Roquefort works well)
- 100g (3.5 oz) cream cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (optional, for extra flavor)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Cling film or parchment paper (for lining the mold)
Directions:
- Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- Place the whole red bell peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until the skin is charred. Once roasted, place them in a bowl, cover with cling film, and let them cool. Then peel off the skin, remove the seeds, and cut into wide strips.
- Meanwhile, brush the aubergine slices with olive oil, season with salt and pepper, and grill or roast them until soft and slightly charred.
- Make the Cheese Mixture:
- In a bowl, combine the blue cheese, cream cheese, heavy cream, and smoked paprika. Blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.
- Assemble the Terrine:
- Line a loaf tin with cling film or parchment paper, leaving enough overhang to cover the top.
- Begin layering: start with a layer of grilled aubergine slices, followed by roasted red peppers, and then a layer of the cheese mixture. Repeat the layers, pressing down gently after each one.
- Finish with a final layer of aubergine slices and fold the overhanging cling film or parchment paper over the top.
- Chill and Set:
- Place the terrine in the refrigerator and press it with a weight (e.g., a can or small baking tray) to compact the layers. Let it chill for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Serve:
- Carefully unmold the terrine onto a serving plate. Garnish with fresh basil leaves. Slice and serve as a starter or with crusty bread and a side salad.
This dish is as much a feast for the eyes as it is for the palate. Would you like suggestions for pairing this with a complementary wine or side? 🍷🍆🌶️
