Chargrilled Vegetable Terrine

Chargrilled Vegetable Terrine
15 Mins
Prep time
25 Mins
Cooking time
Serves 8

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

  1. 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.
  2. PLACE PHILLY and feta into a food processor and process until smooth. Stir through basil and seasonings.
  3. 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.
  4. COVER well with plastic wrap and refrigerate for minimum of 1 hour. Serve with crusty bread.