Prepare the Goat Cheese and Gervais Terrine:
In a bowl, carefully blend the goat cheese and mascarpone cheese together until smooth. Season the mixture with salt, lemon zest, and cayenne pepper. Stir until well combined. Soak the gelatin leaves in cold water for about 15 minutes. Squeeze out excess water. Warm up a small amount of liquid cream and dissolve the gelatin in it. Stir the gelatin mixture into the cheese mixture. Fold in the whipped cream gently until fully incorporated. Line a terrine mold with plastic wrap. Pour the cheese mixture into the mold and smooth the top. Refrigerate overnight to set.

Prepare the Pickled Peppers:
Peel and cut the bell peppers into pieces. Heat honey in a pan until it starts to foam. Deglaze with a generous amount of pomegranate balsamic vinegar. Add minced garlic, bay leaf, salt, and pepper. Once the vinegar has reduced slightly, add the bell pepper pieces and simmer until soft. Strain the pickled peppers, reserving the liquid.

Prepare the Roasted Eggplant:
Preheat the oven to 200°C. Cut the eggplant into slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20-25 minutes, or until tender and golden brown. Remove from the oven and let cool slightly. Crush the roasted eggplant with a fork.

Assemble and Serve:
Remove the terrine from the mold and slice into 3-5cm thick pieces. Place each piece on a plate. Arrange pickled peppers alongside the terrine. Drizzle each plate with some of the reserved pickling liquid. Serve with a spoonful of the Navarino Icons Crushed Roasted Eggplant. Garnish with halved olive spoon sweet.

Alexander David, Chef de Cuisine at the restaurant of Julius Meinl am Graben