Roasted Eggplant Terrine
A great easy appetizer for the holidays or
anytime of year

Makes 1 9X5 loaf
1 to 2 Lg eggplants
Olive oil
Salt and pepper
1 Lb fresh mozzarella sliced thin
¼ cup pesto
1 qt roasted peppers
Fresh basil- torn leaves
1 cup balsamic vinegar
3 Tbls sugar

Begin by preparing your loaf pan.
Spray the inside of the loaf pan with cooking spray,
then line with plastic wrap. Leave generous overlapping side
of the plastic wrap. Set aside

Slice eggplant into thin slices and brush with olive oil and season with salt and pepper.
Place the eggplant on baking sheets and roast in a 350 degree oven until the eggplant
begins to brown. Set aside and cool.

Line the inside of the loaf pan with the eggplant slices.
Overlap the lip of the loaf pan with about 1” of the eggplant slices.
Start layering with the roasted peppers,torn basil leaves, season with salt and pepper,
then layer with mozzarella,spread some pesto on top and repeat the process.
Ending with the eggplant.
Fold in the overlapping eggplant and fold over the plastic wrap.
Place 2 small cans of tomatoes or beans on top of the terrine to
weight it down.
Refrigerate for a couple of hours or overnight.

Balsamic Reduction
Place 1 cup of balsamic vinegar and
3 Tbls of sugar in a sauce pan and boil down to a syrup.