Roasted Eggplant, Pepper, Olive and Parsnip Terrine with Walnut and Parsley Pesto
Slice the eggplants and parsnips lengthwise. Quarter the peppers and remove the seeds and pith. Brush the vegetables lightly with oil and roast in the oven until tender, or cook on a griddle or under the grill. The peppers should be charred, and when cool enough to handle, skinned.
2 large eggplants
2 or 3 parsnips, peeled
4 red peppers
2 yellow peppers
extra virgin olive oil
small jar of black olive paste
1 leaf gelatin, softened in cold water and dissolved in 1/4 pint vegetable stock
2 ounces parsley or a mixture of herbs
6 ounces shelled fresh cobnuts or walnuts
4 ounces clotted cream with lemon juice
salt and pepper
Layer the vegetables in a loaf tin: eggplants, red peppers, parsnips, yellow peppers, parsnips, red peppers and finally eggplant on top, spreading a little olive paste on each layer. Pour on the stock and let the vegetables absorb it for 20 or 30 minutes. Cover with cling film and refrigerate overnight. Turn out, slice and serve with the walnut and parsley sauce.
To make the pesto sauce, remove the stick stems from the parsley (which should be dry), and roughly chop in a food processor. Add the rest of the ingredients and blend until the mixture reaches the texture you prefer. Alternatively, pound the nuts and blend in the butter or cream and finely-chopped herbs. You can add a touch of grated nutmeg and/or pepper.
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