b'WHAT YOU NEED TO DO:Using a large spoon, scoop the cooked flesh out of the roasted eggplant halves. Discard the skin and place the flesh in a colander with a bowl underneath to catch the juice. Let drain for 40 minutes, stirring once. Save 1 cup of the juice that has drained from the eggplant to use in the sauce. Discard the rest or save it for other uses. Now were ready to assemble our terrine.'