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Eggplant and Red Pepper Terrine
- 3 large red bell peppers (about 1 1/2 lbs)
- 2 large, firm eggplants (about 2 1/2 lbs)
- 2 Tbsp grapeseed or peanut oil (high smoke-point oil)
- 1 1/2 cups loosely-packed flat-leaf parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz of fresh Mozzarella, cut into 1/8-in slices, about 14 slices
- 3 cloves of garlic, peeled and finely chopped
- 2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
- 1/4 cup virgin olive oil
- 2 Tbsp red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Tabasco sauce
Directions:View on Simply Recipes
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