Cheese terrine with roasted eggplant and peppers
95 100 минут -
Haven't met an interesting recipe. Game. tasty, original and beautiful appetizer. Thank you kisska-Vick.
Ingredients for Cheese terrine with roasted eggplant and peppers
- Curd - 500 g
- Eggplant - 2 PCs
- Red sweet pepper - 2 PCs
- Garlic - 2 PCs
- Walnuts - 1 Gorst.
- Olive oil
Step by step instruction of cooking Cheese terrine with roasted eggplant and peppers
The words of the author.
Pepper bake in the oven until soft, remove skins and allow to cool, cut in half lengthwise.
2 eggplants cut lengthwise into narrow (0.5 cm) slices.
The eggplant slices to dip into olive oil and bake in a hot (180-200*C)oven for about 15 minutes until soft, then on the grill and under the grill for 5-7 minutes.
Discard cheesecloth cheese and put in a colander for 2 hours to drain the liquid. I have the cheese was dry. Cottage cheese mixed with finely chopped garlic (you can add spices to taste, dill...).
Gag - put walnuts. Mix well OHMS.
To cover the long narrow shape of the nylon film to the edge of hanging. Put into a form the eggplant slices so that they covered the bottom and hanging from the sides.
And put half weight on the eggplant. On top of the cheese layer of red pepper,
On top again a layer of cheese, pepper.
To cover the hanging eggplant slices,
Wrap with foil, lightly press and chill at least 2 hours.
Left until the next day. Open the top foil, put on top of dish and flip, remove the tape. To serve cut in slices with toasted bread.