This is a super easy, summer-version of my favorite winter treat, a beet terrine. You can roast, fry, sauté or bake the eggplant and then layer between tomatoes and goat cheese. Summer lunch dish at it’s best.
5 globe or 2 large eggplants, sliced lengthwise
Extra virgin olive oil, as needed
Salt, to taste
5-6 tomatoes, sliced
1 lb. goat cheese, room temperature
1 bunch basil, if desired
Cook eggplant until tender. To do this you can preheat and roast in your oven at 375° F for 15-ish minutes. You can heat a skillet over medium high heat, glug some olive oil in it and sauté each side for about 3 minutes.
Line a loaf pan with plastic wrap (so you can easily remove the terrine) and layer eggplant. Then blot tomatoes slightly with a paper towel and layer in. Season with salt and a bit of olive oil. Then layer in goat cheese and continue until all items are gone. If you choose to use basil, layer in with the cheese.
Wrap tightly and refrigerate overnight. To remove, pull plastic wrap and slice.