Eggplant and Pepper Terrine

Wash all vegetables in water. Cut the eggplant lengthwise into thin slices about half a centimeter thick. Peel the peppers and cut lengthwise into four pieces. We disassemble the head of garlic into cloves, but do not peel them.

 We spread the slices of peppers on a baking sheet with the skin up, the baking sheet must be pre-greased with oil. Place half of the garlic cloves and bay leaf on the same baking sheet. We cover all these ingredients with foil and put in the oven for 40-50 minutes at a temperature of 190 degrees.

Salt the eggplants and put them on a greased baking sheet, sprinkle a little with lemon juice and olive oil. Add the remaining garlic cloves and bay leaf to the baking sheet. Put the baking sheet in the oven for 20 minutes until the eggplant is soft.

Put the roasted peppers in a saucepan, close tightly and leave it for 10 minutes. Now remove the skin from the peppers.

Lubricate a large bowl with vegetable oil and lay out 2 layers of cling film on it so that its ends hang down along the edges. We spread the eggplant slices along the wall so that they completely hide the bowl, and there are no gaps.

Cut the Moceralla cheese into slices, no more than half a centimeter thick and put multi-colored peppers and slices of cheese in a bowl.

We bend the free ends of the eggplant inward so that they cover our filling well. Now we cover everything with a film and put some kind of load on top. We send it to the refrigerator for 12 hours.