Mediterranean Vegetable and Goat Cheese Terrine


from Moose's cafe, in North Beach.



Mediterranean Vegetable and Goat Cheese Terrine

Serves 12 as a first course
6 red bell peppers, halved lengthwise and seeded
6 yellow bell peppers, halved lengthwise and seeded
3 tablespoons olive oil
1 large eggplant, cut into 7 slices 1/4 inch thick
2 1/2 pounds goat cheese
grated rind from 2 Meyer lemons
2 tablespoons minced garlic
2 tablespoons chopped chives


Preheat the broiler. Broil peppers until skin is charred. Transfer to a bowl and let steam, covered, to loosen skin. Peel and cut into julienne slices. Season with salt and pepper.

In a skillet heat oil over moderately high heat until hot. Add eggplant in

In a bowl combine cheese, rind, garlic, and chives. In a 6- to 8-cup terrine alternate 4 layers of peppers with 3 layers each of eggplant and cheese mixture, beginning and ending with peppers. Refrigerate, covered, overnight. Let come to room temperature and cut into slices.