Roasted Pepper and Eggplant Terrine – West of the City
Roasted pepper and eggplant terrine; a spa-indulgence treat, perfect for sharing or slicing.
Ingredients
- 1lb eggplant, sliced lengthwise to ¼-inch thick
- 3lbs red peppers (about 6)
- 3lbs yellow peppers (about 6)
- 3lbs green peppers about 6
- 2tsp (10 mL) salt
- ½ tsp (3 mL) freshly ground black pepper
- ½ oz powdered gelatin
- 12 oz basil red wine vinaigrette
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