Brinjal and Sweet Pepper Double Cheese Terrine

This terrine needs to be made a day ahead of serving as it needs to be refrigerated overnight.

Great for picnics and braais or barbecues. Brinjal is also known as Aubergine. I like to use the Italian peppers as they are long and sweet, but you can use bell peppers; you'll just need more to coat the terrine pan.

Ingredients:
Coating for the Terrine:
2-3 large sweet Italian red peppers
2 large brinjals or aubergines
sea salt
80ml olive oil

Filling:
15ml olive oil
2 garlic cloves, crushed
15ml ground cumin
10ml caraway seeds
2ml cayenne pepper
250ml stale breadcrumbs
200g Feta Cheese, crumbled
200g mascarponi cheese

Method:
Preheat oven to 180C.

Prepare the peppers and brinjal or aubergines:
Quarter the peppers, remove the seeds and membranes and grill with the skin-sides up until the skin blisters and blackens. Place in a bowl and cover with cling film for 5 minutes, then remove the skins. They should come away quite easily.
Cut the brinjals or aubergines into 1cm slices and place on a wire rack, sprinkle with salt and leave for half an hour. Rinse under cold water and drain on absorbent kitchen paper.
Brush both sides of the brinjal slices with oil and fry until both sides are browned and the flesh is softened.

Make the filling:
Heat oil in a pan, add garlic and spices and cook, stirring, until fragrant; set aside to cool.
Combine the spice mixture with breadcrumbs and cheeses and mix to combine. I like to do this in a blender as it gives a nice smooth mixture.

To Build the Terrine:
Line the bottom of a buttered loaf pan with not quite half of the brinjal slices, overlapping them to cover the base with a complete layer. Line the sides of the pan with the peppers so they overlap the brinjal on the base and there is some overlap at the top.
Press the filling over the brinjal and peppers, folding the overlapping peppers over the mixture at the top.
Cover the top of the terrine with a layer of brinjal slices and press down firmly.
Cover the pan with foil, place terrine on an oven tray, top with another loaf pan half filled with water to press down on the mixture.
Bake in a moderate oven for about 40 minutes or until firm.

Refrigerate overnight, turn out on a plate and serve in slices.