This looks fab and is very simple to make. It would make a perfect dinner party starter, or can be served with roasted veg and salad for a yummy main course. Depending on the size of your aubergine this recipe will make 2 – 4 terrines.
For the harissa sauce:
1 Red pepper roasted (quartered and skinned)
3 tbsp Olive oil
1 tbsp Honey
2 cloves of Garlic (crushed)
1/2 tsp ground Coriander
1/2 tsp ground Cumin
1/2 tsp Himalayan rock salt
1/4 tsp Black pepper
For the terrine:
1 Aubergine (sliced lengthways into 12 – 16 slices)
2 Peppers (1 red and 1 yellow), roasted, skinned and quartered
50g Goat’s cheese
Coconut oil, Himalayan rock salt and pepper
Pre-heat the oven to 180 C. Start by roasting all the peppers and aubergine. Brush them all lightly with coconut oil and roast for 15 – 20 minutes or until tender. Allow the peppers to cool and then remove the skins. Allow all the vegetables to cool before starting.
To make the sauce put all the ingredients into a blender or food processor and pulse until smooth.
Take 2 – 4 ramekins and line them with cling film. Place one slice of aubergine on the bottom (with the ends coming up the sides of the ramekin). Then line the sides with more slices, place one end of the aubergine on the bottom of the ramekin and then allow it to go up the sides and the other end should be sticking out over the top (you need a couple of inches of aubergine hanging over to close up the terrine at the end). Do this all the way around (it will take 3 – 4 slices). Then place one red pepper quarter in the ramekin, followed by a layer of goat’s cheese. Add a quarter of yellow pepper and then a final layer of goat’s cheese. Fold the ends of the aubergine over the top to cover the cheese and seal with cling film. Place in the fridge for at least an hour set.
To serve turn out carefully onto a plate and remove the clingfilm. This can be served cold or warmed gently in the oven on a low heat. Serve with the harissa sauce.