Aubergine timbales with goat's...Aubergine timbales with goat's cheese

Name: Aubergine timbales with goat's cheese
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 Persons
Ingredients: olive oil, for frying; 2 large aubergines, thinly sliced; 1 red pepper, deseeded and finely chopped; 6 shallots, halved and thinly sliced; 2 fat garlic cloves, chopped; 2 tbsp balsamic vinegar; 6 large vine-ripened tomatoes, quartered; 2 tbsp stoned black olive; 1 tbsp caper; 25g bunch basil, leaves only, shredded; 80g vegetarian parmesan-style cheese, 25g grated, the rest in shavings; 300g goat's cheese log (chèvre), sliced into 12

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Cuisine

International

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Servings

6 Persons

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Prep Time

30 Minutes

🍳

Cook Time

75 Minutes

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Difficulty

Medium Level

The recipe Aubergine timbales with goat's cheese can be made in roughly 1 hour and 15 minutes. This recipe serves 6 and costs $4.8 per serving. One portion of this dish contains approximately 20g of protein, 32g of fat, and a total of 451 calories. This recipe from BBC Good Food has 184 fans. It works well as a rather expensive main course. A mixture of olive oil, basil, baby leaf spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 97%, this dish is amazing. Aubergine Parmesan, Aubergine With Ground Beef, and Creamy aubergine and cannellini soup are very similar to this recipe.

DeliciousTastyWell Prepared

Ingredients

•olive oil, for frying

•2 large aubergines, thinly sliced

•1 red pepper, deseeded and finely chopped

•6 shallots, halved and thinly sliced

•2 fat garlic cloves, chopped

•2 tbsp balsamic vinegar

•6 large vine-ripened tomatoes, quartered

•2 tbsp stoned black olive

•1 tbsp caper

•25g bunch basil, leaves only, shredded

•80g vegetarian parmesan-style cheese, 25g grated, the rest in shavings

•300g goat's cheese log (chèvre), sliced into 12

Cooking Instructions

01
Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
02
For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated.
03
Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy.
04
Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
05
Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
06
To cook and serve: heat oven to 200C/fan 180C/gas
07
Chilled cups will need to come to room temperature first.
08
Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023