2inchargrilled capsicums, (red peppers - I used the kind that come a jar, or you can chargrill your own)
2cupsraw cashews, soaked overnight or for at least six hours
4tbspcoconut oil, melted if solid
2tbspapple cider vinegar, or wine vinegar or lemon juice
1cupfresh basil leaves
Black pepper to taste
Preheat oven to 200C.
Slice eggplant lengthways into slices roughly 1 cm thick, maybe a little less. Arrange slices on a baking tray, brush or spray with olive oil and season well.
Bake or grill for 5-10 minutes on each side, or until cooked and golden brown. Be careful not to overcook as you want the slices to hold together.
Remove from the oven and set aside to cool.
While the eggplant is cooking, use a vegetable peeler to shave your zucchini into ribbons. I did one side until I reached the seeds, then flipped it around and did the other side.
Drop zucchini ribbons into boiling water for about 10 seconds, then immediately tip into a colander and run under the cold tap.
Remove zucchini ribbons and dry them off with paper towels. This may seem a little unnecessary, but you really want to eliminate any excess moisture to ensure your terrine holds together well and isn't soggy.
Line a loaf tin with cling film, then methodically line the tin with your zucchini ribbons. You can do them on an offset angle like I did, or in straight lines. Whatever you fancy is fine, just make sure each ribbon slightly overlaps the last and you leave 5-6 cm hanging over the edges of the tin. I also put a ribbon down the middle of the base of mine in case there were any gaps where the two sides met.
Put soaked cashews, coconut oil, apple cider vinegar, water, garlic, basil, salt and pepper into a high speed blender or food processor. Blend until smooth, stopping to scrape down the sides as required. Taste and adjust seasoning if needed.
Spoon 3-4 tbsp of cashew mixture into the bottom of your lined loaf tin and use a spatula to spread thinly and evenly.
Trim eggplant slices and arrange in a neat layer. You'll probably have to jigsaw them a bit to fit.
Spoon more cashew mixture over the eggplant and spread thinly and evenly, being careful to fill any gaps.
Open chargrilled capsicums out flat, trim and arrange in a neat layer.
Spoon more cashew mixture over the capsicums and spread thinly and evenly, being careful to fill any gaps.
Repeat these steps until you've used up what you've got - finishing with a layer of cashew cream. I managed two eggplant and two capsicum layers.
Fold in the ends of the zucchini ribbons to enclose the terrine filling. Bring in the sides of the cling film to firmly seal everything, then refrigerate overnight to set.
To serve, open the cling film and carefully invert the terrine onto a board or serving platter. If your knife skills are up to it you could decorate the platter with some retro tomato flowers.
Serve straight from (or very recently from) the fridge as the terrine will soften at room temperature or in the sun.