Layered Eggplant and Red Pepper Terrine in the French Style

Name: Layered Eggplant and Red Pepper Terrine in the French Style
Yield: 8
Ingredients: 2 eggplants (about 1/2 kg each) peeled and cut into 1-inch pieces; 8 red bell peppers, seeded and cut in half; 2 tablespoons olive oil

1
2 eggplants (about 1/2 kg each) peeled and cut into 1-inch pieces
2
8 red bell peppers, seeded and cut in half
3
2 tablespoons olive oil

Ingredients

1
2 eggplants (about 1/2 kg each) peeled and cut into 1-inch pieces
2
8 red bell peppers, seeded and cut in half
3
2 tablespoons olive oil

Directions

1
Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture
2
Wipe the eggplant dry and place it between paper towels
3
Place a baking dish on top, weighted down by a heavy object (such as a cast-iron skillet or multiple cans of food)
4
Let it rest for 1 hour
5
Turn up the oven and place the red peppers directly under the broiler until they're blackened
6
Allow them to cool slightly and then peel off the skin
7
Heat a non-stick pan with olive oil over medium heat
8
Fry the eggplant slices in batches, seasoning with salt as needed, for about 2-3 minutes per side
9
Don't let the eggplant absorb too much oil
10
Grease a 9x20-inch loaf pan and line the bottom and sides with the eggplant slices
11
Layer the terrine with red pepper and eggplant, pressing gently to compress the layers
12
The final layer should be eggplant
13
Bake for 30 minutes
14
Remove any excess fat with paper towels
15
Cover with plastic wrap and place a second loaf pan filled with cooked beans on top for added weight
16
Allow it to chill in the refrigerator for at least one day before serving, then cut into 8 portions.