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Method :
Preheat oven
to moderate 180C. Halve capsicums, remove seeds. Place cut side down on
an oven tray. Bake capsicum for 30 minutes or until skin blisters and
browns. Cool and peel. Cut eggplant into 5mm slices, sprinkle with salt,
stand 45 minutes. Rinse slices under cold water, drain, dry very well
with absorbent paper. Heat 1 tablespoon of the oil in pan, add a layer
of eggplant slices. Cook over medium heat for 2 minutes on each side
until lightly browned. Drain on absorbent paper. Repeat with remaining
oil and eggplant. Cool and drain. Remove stalks from spinach leaves,
place leaves in medium bowl, cover with hot water, stand 10 seconds,
drain, rinse under cold water. Line a 31 x 12cm saddle tin with a double
layer of spinach leaves, allowing leaves to drape over sides of tin.
Place a
quarter of the eggplant in overlapping slices along the base of tin. Top
with a quarter of the capsicum, spread with a quarter of the pesto.
Repeat layering with remaining eggplant, capsicum and pesto. Enclose
filling completely with spinach leaves. Bake for 45 minutes or until
tender, set aside to cool. Store terrine, covered with plastic wrap, in
refrigerator. Turn out, serve sliced.
Note -
Terrine can be made up to 2 days ahead. Unsuitable to freeze. Saddle
tins (bar tins with rounded, ridged bases) are available from specialty
kitchenware stores. If unavailable, use a loaf tin. Pesto is available
in jars from supermarkets, delicatessens and pasta shops, or you can
make your own.
Serves 8
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