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Looks so good! Anything to replace BREAD these days. I really like chicken or egg or tuna salad in a Bibb leaf lettuce cup, now. ;)

What I miss most being low carb: potatoes & BREAD.

I have tried keto/low carb breads & they are usually not good substitutes for the real thing; however, this looks very promising. I have not made it yet, but when I have time to bake, this is going to be one of the first things I make:

https://www.ibreatheimhungry.com/easy-keto-bread-recipe-low-carb/

Slices & toasts without crumbling.

Eggplant and Red Pepper Terrine w/ Raw Tomato Sauce
Use highest-quality, soft, fresh Mozzarella (packed in water in grocery refrigerated section).
Adapted from Jacques Pepin's Today's Gourmet II: Light and Healthy Cooking

Ingredients For the terrine: 3 large red bell peppers (about 1 1/2 pounds) 2 large, firm eggplants (about 2 1/2 pounds) 2 tablespoons extra virgin olive oil 1 1/2 cups loosely-packed flat-leaf parsley leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 ounces fresh mozzarella, cut into 1/8-in slices, about 14 slices

Ing For the raw tomato sauce: 3 cloves of garlic, peeled and finely chopped 2 to 3 ripe tomatoes (1 1/4 pounds), each cut into 6 to 8 pieces 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce

Method Blacken and peel the red peppers: Arrange the red peppers on a broiling pan and place them under a hot broiler so that their upper surfaces are about 1/2 inch from the heat. Broil for 15 minutes, turning occasionally, until the peppers are blistered and black on all sides. (You can alternatively blacken the peppers directly over the open flame of a gas cook-top, holding them and turning them with tongs.) Place them in a bowl and cover the bowl with a plate. Let the peppers steam in their own residual heat inside the bowl for 10 minutes. Then peel them (the skin will slide off) and remove the seeds.

Note: Use Trader Joe's excellent bottled cooked red pepper as a shortcut to the above step.

Grill the eggplants: Heat a grill or grill pan until very hot. Cut the eggplants into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with olive oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tent-like lid of aluminum foil and place it over the eggplant as it cooks.

Blanch the parsley: While the eggplant is grilling, soften the parsley by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.

Build the terrine: Line a terrine mold (loaf pan) with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press down on the wrap to compact the mixture. Refrigerate. At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.

Sauce: blender garlic/fresh tomatoes smooth. Sieve or use food mill. Mix in rest sauce ing.

Serve: layer on platter Sauce, then un-mold terrine in center. Slice and serve with rest of Sauce.

NOTE: Make individual servings by layering in muffin tins.