Ingredients
2 big eggplants
3 red peppers
150 g pitted black olives
200 g feta cheese
4 tablespoons fresh chopped parsley
25 cl light cream
1 teaspoon strong mustard
1/2 cup olive oil
Salt, pepper

Cut the eggplants in their length, about 1cm wide. Smear them with olive oil on both sides and slightly salt them. Sprinkle a bit of pepper.

Spread the eggplants slices in a broiler pan and cook it a pre-heated oven (180° C/th. 5) for 30 minutes. After cooking, put the eggplants slices on absorbent paper towels to remove excess fat.

Place the red peppers to grill in the oven. Then, open them and remove the skins. Cut them into strips, as wide as possible.

Place the olives in a mixer until you get a puree.

Cut the feta cheese into 0,5 cm wide slices.

To make the terrine:  place successively in a terrine pan: one layer of eggplant, 1 layer of feta cheese, 1 layer of crushed olives, 1 layer of red pepper, and so on ending with a layer of eggplant. 

Put the terrine in the refrigerator for at least 8 hours with a weight on top to maintain a constant pressure.

Before serving, make a sauce with the chopped parsley, the light cream, the mustard, the salt and pepper.

Coat the bottom of the plate with the sauce. Place 2 slices on each plate and garnish with a bit of parsley.