Terrine of eggplant, pepper, cheese

All vegetables are washed and dried.
Bulgarian pepper cut into four slices, remove the core. Cut the eggplants into thin plates lengthwise.
Put the pepper on the baking sheet with the skin up, smear with vegetable oil, salt. Six cloves of garlic (unpeeled) are spread evenly between the peppers. But we cut them into two halves at the same time. Put the bay leaf.

Cover the top with foil and bake in the oven at 190 gr. for about an hour. The peppers should become soft.

Then put them in a bowl and cover with a lid, leave for 10 minutes, then peel off the skin.

Coat the eggplants on both sides with vegetable oil, sprinkle with lemon juice, put on a baking sheet, salt. And we also shift them with garlic and bay leaf. Bake for half an hour at 180 gr.

A bowl (volume of 1.5 liters) is coated with vegetable oil, covered with several layers of food film, the edges should hang down. Vertically along the sides and bottom of the bowl, we lay the eggplants overlap. The bottom should be completely closed, and the edges of the eggplant should hang over the edges of the bowl.

We also put pepper on the bottom to close it (not all pepper will go away). Press down lightly and cover with cheese cut into strips.

Again put pepper, cheese and continue to alternate layers until the bowl is filled.

Cover the terrine with eggplant tips and film. We make punctures in the film so that excess juice flows down.

Cover the dish with a lid, put the load on top and put it in the refrigerator for 12 hours.

Eggplant terrine sprinkle with sesame seeds on top.