Baba ghanoush terrine

Method

1. 01

   Cut thin slices from the aubergine; roast and peel the remainder. Season the slices with olive oil, salt and pepper, then grill. Roast the peppers at 170°C for 15 minutes, then remove their skins and seeds.

2. 02

   Blanch the spinach in salted boiling water for one minute, then transfer immediately to iced water. Line a terrine mould with cling film and cover the base and sides with grilled aubergine slices, leaving no gaps.

3. 03

   Layer the roasted aubergine, peppers and spinach in the mould. Cover with aubergine, wrap and refrigerate. Slice once chilled.

4. 04

   Serve with leaves, roasted pepper purée and olive oil mixed with fresh herbs.

Enjoy your meal.