Eggplant Terrine

Preheat oven to 375°. Wrap garlic in foil and roast in oven for 30 minutes. Meanwhile, peel and cut eggplants lengthwise into 1⁄2" slices. (There should be about 20 pieces in all.) Brush each slice with olive oil, then season to taste with salt and pepper. Place on cookie sheets and bake for about 20 minutes or until tender and brown. Remove garlic and eggplant from oven and set aside to cool. Lower oven to 300°.

Line a 5" × 9" terrine with plastic wrap, allowing it to drape over the ends about 4". Smooth wrap up sides of pan. Spread goat cheese evenly in bottom of terrine. Whisk together heavy cream, egg, yolks, and salt and pepper to taste. Pour over goat cheese. Set terrine in a baking pan. Pour enough boiling water into pan to come 2" up the terrine's sides. Bake until custard sets, about 20 minutes.

In a small pan, heat 2 tbsp. olive oil and cook celery and onions over low heat until tender. Cut top off roasted garlic, using a heavy knife to squeeze garlic from skin. Peel and chop roasted pepper. Add garlic, pepper, tomatoes, thyme, and parsley to celery and onions, and cook for 10 minutes.

Meanwhile, soften gelatin in a little cold water. Remove vegetable mixture from heat, stir in gelatin, and set aside to cool. Purée basil with remaining oil.

To assemble terrine, spread a thin layer of red pepper sauce over baked custard. Add a layer of eggplant, basil purée, and salt and pepper to taste. Continue layering terrine, alternating pepper sauce, eggplant, basil purée, and salt and pepper, until terrine is full. End with pepper sauce. Cover and refrigerate for 24 hours. To serve, thinly slice and sauce with remaining basil purée.