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Montrachet with Eggplant and Roasted Red Pepper Terrine

Make Montrachet with Eggplant and Roasted Red Pepper Terrine at home with Montrachet, Cream Cheese, Butter, Eggplants, and Roasted Red Peppers. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 11 oz
• 1 1/2 lb
• 1/2 lb
• 3
• 2 jar

Method (preview)

1. 1

   Peel and slice eggplants, brush liberally with olive oil and bake in 350F. oven for about 10 minutes, or until tender. Cool.

2. 2

   Mix together the cheese and butter until smooth.

3. 3

   Cover loaf pan with plastic wrap. Layer eggplant, roasted red pepper, 1/2 cheese, then eggplant, red pepper, remaining cheese, red pepper and eggplant.

4. 4

   Cover with plastic, press and refrigerate overnight.

5. 5

   To serve, remove plastic wrap and cut into slices.

6. 6

   Contributed to the FareShare Gazette by Jennie; 27 August 2005 www.fareshare.net

7. 7

   Nutr. Assoc.: 0 0 0 0 0