Chargrilled Vegetable Terrine

• 1 medium eggplant, cut into thin slices lengthways
• 1 red capsicum, halved lengthways
• olive oil
• 250g block PHILADELPHIA Cream Cheese, softened
• 200g soft feta
• 1/2 cup basil leaves, roughly chopped
• salt & pepper
• 1/2 cup sun-dried tomatoes
• 1/4 cup pitted Kalamata olives, roughly chopped
• 200g spinach leaves, wilted

1. Brush the eggplant slices and capsicum halves with oil and place onto a pre-heated grill plate.
2. Grill until eggplant is tender, and capsicum skin is blackened.
3. Once capsicum has cooled, remove skin.
4. Place Philly* and feta into a food processor and process until smooth.
5. Stir through basil and seasonings.
6. Line a 10 x 20cm loaf pan with plastic wrap.
7. Layer eggplant over the base of the pan.
8. Spread over 1/2 of the Philly* mixture.
9. Top with combined tomatoes and olives.
10. Then spinach, remaining Philly* mixture, and finally a layer of capsicum.
11. Cover well with plastic wrap and refrigerate for minimum of 1 hour.
12. Serve with crusty bread.

eggplant, red, olive oil, philadelphia cream cheese, feta, basil, salt, tomatoes, olives, spinach leaves

Taken from www.kraftrecipes.com/recipes/chargrilled-vegetable-terrine-104011.aspx (may not work)