Directions:
- Cut peppers in half lengthwise; remove and discard the seeds and membranes. Place peppers skin side up on a baking sheet and flatten with palm of hand.
- Broil 5.5 inches away from heat for 15- 20 minutes or until charred. Remove the peppers from the sheet reserving the liquid. Place in a large bowl and cover with plastic wrap. Let the peppers cool completely. Remove the peppers, reserve the liquid and discard the skins. Set aside.
- Coat a large nonstick skillet with cooking spray. Place over med high heat until hot. Add the eggplant in batches and sauté 2 to 3 minutes on each side or until tender.
- Line a 8.5 by 4.5 by 3 inch loaf pan with heavy duty plastic wrap. Arrange 1/3 of the eggplant slices in the bottom. Combine reserved liquid from red peppers, the ground pepper, and salt. Drizzle 2 tsp over the eggplant.
- Arrange one third of the basil over the eggplant and top with 1/3 of the peppers. Drizzle some of the reserve liquid over it.
- Repeat layers twice using the rest of the ingredients.
- Cover the loaf pan with a heavy duty plastic wrap. Place a heavy object about 2 to 3 pounds on top of the loaf pan.
- Refrigerate terrine for 24 hours.
- Invert onto serving patter. Remove the wrap. Slice with an electric knife. Garnish with fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.64 Kcal (229 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 78.34mg | 3% | |
| Potassium | 441.21mg | 9% | |
| Total Carbs | 11.88g | 4% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 107.6mg | 179% | |
| Iron | 0.1mg | 0% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 27.6 Kcal (116 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 39.57mg | 3% | |
| Potassium | 222.88mg | 9% | |
| Total Carbs | 6g | 4% | |
| Sugars | 3.95g | 31% | |
| Dietary Fiber | 2.59g | 20% | |
| Protein | 1.03g | 4% | |
| Vitamin C | 54.4mg | 179% | |
| Calcium | 10.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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