Aubergine and Red Pepper Terrine

Name: Aubergine and Red Pepper Terrine
Ingredients: 3–4 large aubergines, trimmed; juice of 1 lemon; salt; freshly ground black pepper; 6 Swiss chard or large spinach leaves, stems removed; 6 Swiss chard or large spinach leaves, stems removed; 6 Swiss chard or large spinach leaves, stems removed; 2 oz / 60 g parsley, finely chopped; 3–4 large red peppers; extra virgin olive oil

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A fresh tomato sauce or a spicy tomato and onion salad is very good with this, as is a bowl of warm couscous salad, flavoured with chopped fresh coriander and mint leaves, spring onions, tomatoes and olives.

Ingredients

6 Swiss chard or large spinach leaves, stems removed
3–4 large aubergines, trimmed
juice of 1

Side dish
Gluten-free
Vegan
Spring

Method

Blanch the spinach or chard leaves in boiling salted water for 3–4 minutes. Drain, rinse in cold water, and pat the leaves dry. Slice the aubergines lengthways, about ¼ in / 0.5 cm. thick. Brush each slice