Preheat the oven’s grill and line a long thin tin with plastic wrap. Cut the aubergines lengthwise into slices, sprinkle with salt and leave to drain for half an hour.
Meanwhile, halve the peppers and remove the seeds. Place skin-side up on a baking tray and grill until lightly charred. Seal in a plastic bag until cool, then peel.
Lay the slices of aubergine in the tin with the baking paper, and brush both sides of them with 3 tablespoons of olive oil. Place the tin under the grill and cook for about 5 mins on each side until golden.
Put 3 tablespoons of water in a small bowl and sprinkle gelatine into it. Let it soak and rise for 10 minutes.
Crumble the feta and manouri with a fork, mix in 5 tablespoons of olive oil and add plenty of freshly ground pepper.
Warm the milk or cream in a small pot until frothy, remove from the heat and dilute with gelatine. Add the crumbled cheese and mix well.
Layer the peppers, olives, cheese mixture and aubergines in the plastic-lined tin. Keep layering and finish with a layer of peppers. Cover the tin with more plastic wrap and place in the fridge for 6 hours.
Turn it out and remove plastic wrap. Slice the terrine and serve with green salad.
400g goat feta cheese
200g manouri cheese
8 tbsps olive oil
3 tbsps condensed milk (or fresh cream)
2 small aubergines
6 coloured peppers (various colours)
1 sachet powdered gelatine
12 black olives (Kalamata), sliced