Cheese terrine with roasted eggplant and peppers

Step 1

The words of the author.
Pepper bake in the oven until soft, remove skins and allow to cool, cut in half lengthwise.

Step 2

2 eggplants cut lengthwise into narrow (0.5 cm) slices.

Step 3

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.

Step 4

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...).

Step 5

Gag - put walnuts. Mix well OHMS.

Step 6

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.

Step 7

And put half weight on the eggplant. On top of the cheese layer of red pepper,

Step 8

On top again a layer of cheese, pepper.

Step 9

To cover the hanging eggplant slices,

Step 10

Wrap with foil, lightly press and chill at least 2 hours.

Step 11

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.