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https://www.philly.com.au/recipe/chargrilled-vegetable-terrine/
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Chargrilled Vegetable Terrine
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Chargrilled Vegetable Terrine
15 Mins
Prep time
25 Mins
Cooking time
Serves
8
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What you need
1 medium eggplant, cut into thin slices lengthways
1 red capsicum, halved lengthways
olive oil
250g PHILADELPHIA Block Cream Cheese, softened
200g soft feta
1/2 cup basil leaves, roughly chopped
salt & pepper
1/2 cup sun-dried tomatoes
1/4 cup pitted kalamata olives, roughly chopped
200g spinach leaves, wilted
How to make it
BRUSH the eggplant slices and capsicum halves with oil and place onto a pre-heated grill plate. Grill until eggplant is tender, and capsicum skin is blackened. Once capsicum has cooled, remove skin.
PLACE PHILLY and feta into a food processor and process until smooth. Stir through basil and seasonings.
LINE a 10 x 20cm loaf pan with plastic wrap. Layer eggplant over the base of the pan. Spread over 1/2 of the PHILLY mixture. Top with combined tomatoes and olives. Then spinach, remaining PHILLY mixture, and finally a layer of capsicum.
COVER well with plastic wrap and refrigerate for minimum of 1 hour. Serve with crusty bread.
Recipe or Meal Type
Dinner |
Vegetarian
Cuisines
French |
Vegetarian
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