How to make
Pass the vegetables through a grill pan, until they have slightly softened and leave them to cool.
In a bowl, mix the cream cheese with the spices.
Put foil in a cake tin and arrange the eggplant on top, spread a layer of cream cheese and arrange the peppers, then another layer of cream cheese and again eggplant and finally cream cheese and carrots.
The goal is to get patterned rows when you cut the terrine.
Leave it in the refrigerator to harden for about 3-4 hours.
The Eggplant Terrine is ready.
