Aubergine Timbales With Goats Cheese Recipes

WARM GOAT-CHEESE TIMBALES

Steps:

• Make timbales:
• Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
• Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
• Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
• Prepare salad:
• Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
• Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

RED PEPPER TIMBALE WITH GOATS CHEESE

Steps:

• 1. Roast the peppers and the aubergine with half an onion.
• 2. Leave to cool and then peel the vegetables. Cut into strips and mix in a bowl with olive oil and garlic finely chopped. Add salt and pepper.
• 3. Grill the goat's cheese so it has some colour but doesn't melt completely.
• 4. On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this.
• 5. Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley.
• 6. * Chef's Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.