Terrine with Eggplant, Sweet Pepper and Feta Cheese

by Editorial Staff

An incredibly colorful dish – terrine made from fried eggplant, baked bell pepper, and feta cheese. Vegetable terrine with feta cheese turns out to be very satisfying and juicy, it will be a great addition to other dishes or an independent snack. Vegetable terrine can also be served on a festive table, its taste and brightness will certainly be appreciated.

Ingredients

  • Eggplant – 600 g
  • Bulgarian pepper – 500 g
  • Bryndza (or cottage cheese) – 250 g
  • Mayonnaise – 1-2 tbsp
  • Garlic – 2 cloves
  • Fresh parsley – 1 bunch
  • Vegetable oil – 3-5 tbsp
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. We prepare food. Optionally, instead of feta cheese, you can use salted cottage cheese. We also need boiling water, cling film and a food container with a capacity of about 1.2 liters. Immediately turn on the oven to warm up to a temperature of 200 degrees. Wash eggplants and peppers and dry them. We clean the garlic.
  2. Cut off the tails of eggplants. Cut the eggplants into plates about half a centimeter wide.
  3. Lubricate the eggplant plates with vegetable oil.
  4. Heat a dry frying pan without oil over medium heat. We spread the eggplant plates and fry for about 3-5 minutes on each side. Then put it on a plate and leave to cool.
  5. Cut the bell peppers in half and remove the seeds.
  6. Put the halves of the peppers on a baking sheet, cut down and send them to the oven, preheated to 200 degrees, for about 20 minutes.
  7. Place a colander on a bowl and put parsley leaves in it. Pour boiling water over the parsley, leave for 5 minutes, then rinse with cold water. This will make the leaves of the parsley soft and retain their color.
  8. Finely chop the parsley with a knife.
  9. If you have soft and moist feta cheese, knead it with a fork. My feta cheese is rather dry, so I grated it on a fine grater. Add mayonnaise and garlic, passed through a press. We mix.
  10. We take the baked peppers out of the oven, put them in a bag and leave for about 10 minutes. After this time, remove the peel from the peppers.
  11. We start collecting terrine. We moisten the container with water and cover it with cling film so that the edges of the film hang down.
  12. We spread a layer of eggplant so that the edges of the plates hang down. Salt the eggplants, pepper if desired.
  13. Then layout a layer of pepper. Salt a little.
  14. Sprinkle with parsley.
  15. Spread the cheese in a thin layer.
  16. Then lay out the eggplant layer again, but this time the edges should not hang down. Repeat layers until all the prepared foods are finished.
  17. The last layer should be an eggplant. Then we cover everything with the hanging edges of the eggplant.
  18. Tuck the edges of the cling film so that the terrine is completely covered.
  19. We put a load on the terrine (I used another container filled with water). In this form, put the vegetable terrine in the refrigerator for several hours.
  20. After this time, we release the terrine from the film. We drain the liquid that has formed in the container.
  21. Cut the vegetable terrine with feta cheese into portions and serve.

Enjoy your meal!

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