Servings: 5

Cooking time: 45 minutes

Preparation time: 10 hours

INGREDIENTS:

eggplant 700 g

bell pepper 400 g

mozzarella cheese 200 g

vegetable oil 50 ml

parsley 1 beam

basil 1 beam

salt 1 pinch

PREPARATION: +

We cut the pepper into several parts and send it to a preheated oven at a temperature of 200 degrees for 30-35 minutes.

Cut the eggplants into plates about 0.7-0.8 cm long.

Grease each plate of eggplant with vegetable oil and fry on both sides in a dry frying pan. In the process of frying, salt to taste.

Remove the pepper from the oven, put it in a separate plate and cover with cling film and leave for 10 minutes. After the specified time has elapsed, remove the peel from the pepper.

Cut the cheese into slices and chop the herbs.

Prepare the mold: I am using a 900 ml disposable baking dish. Moistening it inside with water so that the cling film adheres tightly to the walls of the mold, I line it with a film, leaving the edges of the film hanging down.

Putting the terrine together: spread the eggplants in a fan, overlapping each other, leaving their edges hanging from the mold. In random order, lay out the rest of the ingredients in layers, alternating them in color. The topmost layer should be the ends of the eggplant hanging from the mold.

Cover the terrine with the hanging ends of the film. We put oppression on top and send the form with terrine to the refrigerator overnight.

Remove the terrine from the mold and cut into slices before serving.

Bon Appetit!