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Dairy
Medium
8 Servings
Allergens 
8 Hours
Diets
This light dish takes the best of the Mediterranean kitchen, resulting in an attractive and tasty dish. It is made in a loaf pan and refrigerated at least overnight before serving.
1 large eggplant
5 peppers — assortment of red, yellow, and orange
12 and 1/3 ounces (350 grams) Ta’amti Feta Cheese
about 25 Kalamata olives
1 tablespoon roasted pine nuts
bunch of thyme, chopped
salt
pepper
4 tablespoons Zeta Olive Oil
Cut eggplant lengthwise into 1/4″ (five centimeter.) slices.
Sprinkle with salt and pepper and let sit several minutes.
Fry in olive oil over medium flame until soft.
Roast the peppers. For easy roasting: put peppers into a cooking bag with three tablespoons olive oil and bake at 425 degrees Fahrenheit (220 degrees Celsius) for 40 minutes.
Allow peppers to cool in bag before removing skins and seeds under a stream of water. Place in a strainer to drain off excess liquid.
Mix feta cheese, olives, pine nuts, thyme, and olive oil in a small bowl or in a mixer on low speed.
Line a loaf pan with plastic wrap, leaving extra plastic on sides.
Place eggplant slices on bottom of pan, covering the bottom and extending up the sides.
Cover eggplant with half the cheese and press down. Cover with pepper slices followed by remaining cheese. Press in well.
“Close” the terrine with the eggplant slices hanging over the sides of the pan. Cover with plastic wrap.
Place weights (such as a bag of sugar) on the terrine, and refrigerate at least overnight.
Remove plastic wrap and turn out terrine onto a cutting board. Slice terrine with a serrated knife.
Place on serving plate. Drizzle with a little olive oil before serving.
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