This is a particularly light, Mediterranean-style terrine, with no eggs, cream, or butter.
Preheat the oven to 350°F.
Separate the garlic cloves, peel them, and cook in a small saucepan in
Meanwhile, arrange the slices of eggplant on a baking sheet in a single layer; brush with olive oil on both sides. Season with salt and pepper. Bake for 30 minutes. Remove from the oven and let cool.
Chop the slow-cooked garlic and mix with the parsley. Season lightly with salt and pepper.
Mix the blue cheese, cream, and mascarpone until smooth. Cover and refrigerate the blue cheese sauce until serving time.
Line a terrine with plastic wrap. Layer slices of baked eggplant on the bottom. Sprinkle some of the garlic-parsley mixture over the eggplant and continue layering, finishing with a layer of eggplant on top. Fold over the plastic wrap and refrigerate for 6 to 8 hours.
Unmold the terrine, remove the plastic wrap, and cut the terrine into
Put the lemon juice in a small bowl, add salt and pepper, and whisk in the nut oil.
To serve, spoon a ring of blue cheese sauce around the terrine slices. Dress the greens with the nut oil sauce and scatter around the plate. Garnish with the pine nuts. Drizzle balsamic vinegar and some more extra virgin olive oil over the plate and sprinkle the terrine with fleur de sel and some pepper.
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