Method

Peel the eggplants and cut them lengthwise into thin slices.  Salt on both sides and lay on paper towels for at least 15 minutes until liquid seeps out.  Rinse and pat dry.

Gently fry the eggplant slices in a little olive oil until golden brown, then lay them on paper towels to absorb the excess oil.

Beat the cheese and half & half together until smooth.

Line a deep ovenproof dish or 1lb (450) loaf pan, about 4 x 5 x 3 inches (9cm x 12cm x 7cm), with plastic wrap, leaving some hanging over the sides.  Place a layer of eggplant at the bottom, then a layer of red peppers, and over that spread a layer of creamy cheese.  Repeat layers in the same order to fill the dish, ending with a layer of eggplant.  Press down firmly, cover with the plastic wrap, and refrigerate for at least 2 hours.

To make the parsley sauce, whiz all the ingredients in a blender or food processor.

To serve, carefully remove the terrine from the dish and cut into slices about 1/4 in (2cm) thick.  Place one slice on each plate, drizzle with the parsley sauce, and garnish with a sprig of mint.

Serves: 6

Reprinted with permission from ©Octopus Publishing Group, Mexican Modern: New Food From Mexico, by Fiona Dunlop, published by Interlink Publishing  click for book review

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