Athenaeus, I'm assuming the terrine is served at room temp.
If so try this.
Take a couple eggplants and slice them thinly lenght wise.
leach with salt for an hour and pat dry. Drizzel the slices with and herbel olive oil and cracked black pepper. lay them out on a sheet pan and roast them at high heat, Just till tender..Maybe only five minutes or so.When cool,sprinkle with Greek oregano, chives and tarragon. With theses eggplants slices line a terrine mold and chill in the fridge. Then take a couple of red bell peppers and thinly sliced fennel. Roast the peppers till they blister, skin and seed them. The fennel toss in a hot pan for a moment with more of the olive just to take off the raw bite. Cool both these vegetables. Take some good tangy, herbel Montrachet logs and let them come to room temp.also half the volume of mascarpone.
In a mixer add these two cheeses, a little roast garlic cloves, chives,basil and a little more tarragon..S&P.whip on medium speed to well blended. (I forgot to say lay some saran wrap first in the terrine then add the eggplant slices) So, to assemble place half the cheese blend in the terrine mold until just half way up the sides. layer it with the roast pepper and sauteed fennel.Then add the rest of the cheese.Tap down the terrine to remove any air and fold the eggplant over to seal.Pop in the fridge. A vinaigrette of chopped hard cooked eggs, vergus, chives, shallots, salt and pepper, sherry vinegar and olive oil works well.
Wine I say a light fruity red, Moulin au Vent, Fluire, Buorgone rouge. Whites..sancerre, fume or sauvingon blanc. Something with that grassy herbel nuiance.
So..go ahead and turn out your terrine, let a sharp knife get hot in some water, and slice about 1/2 inch thick. Put the slice on your favorite china with a little butter lettuce, nape with the vinaigrette and serve it with warm crostinis and olive tapinade.
Enjoy
cc