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

These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. 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.
  2. 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. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
  3. 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.
  4. To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. 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.
  5. Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

466 kcalories, protein 18g, carbohydrate 12g, fat 39 g, saturated fat 12g, fibre 5g, sugar 11g, salt 1.69 g

Recipe from Good Food magazine, February 2006.

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Latest comments and suggestions

  • Binder photo tracyandphil

    2008-02-06 21:14:47.01761

    tracyandphil commented on this recipe

    I am looking at all these delicious recipes but on nutrient information there is nothing for carbs. They must have carbs! Help somebody please

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  • Binder photo shezza

    2008-02-12 17:01:28.193549

    shezza commented on this recipe

    I made this for a starter at a dinner party for friends and it was so popular that I had to copy out the recipe! Would definitely make this again - delicious!

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  • Binder photo daznsaz

    2008-04-27 15:25:39.754601

    daznsaz commented on this recipe

    Very easy to make and really delicious! We served ours with some crushed new potatoes, fresh mint and butter.

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  • Binder photo Truffblack

    2008-10-09 00:04:53.462002

    Truffblack rated and commented on this recipe

    5 stars

    i made this starter for a romantic celebration with my fiancee. its absolutely perfect, it tastes wonderfully and its fun to make if you like cooking.

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  • Binder photo msmooo

    2008-12-26 05:40:07.223112

    msmooo commented on this recipe

    Made this for our Christmas family gathering. It was a huge hit , even with the meat eaters , very tasty and easy to prepare, missed out the olives as I had unfortunately run out, but I don`t think anyone missed them.

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  • Binder photo biscuitbunny1

    2009-01-31 20:52:38.846494

    biscuitbunny1 commented on this recipe

    Definitely a 5 star recipe. Made this for our vegetarian guests on Christmas Day and it went down a treat. Will make it again. Gordon never lets me down!

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  • Binder photo bluecherry

    2009-07-20 13:19:37.846536

    bluecherry commented on this recipe

    possibly serve with couscous for carbs?

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  • Binder photo bluecherry

    2009-08-03 00:23:54.679903

    bluecherry commented on this recipe

    absolutely delicious!!

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  • Binder photo aradia

    2009-09-10 10:04:01.917917

    aradia commented on this recipe

    I can't see where it says which size/shape moulds to use. Am I being dim or is it not stated??

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  • Binder photo kate

    2010-03-22 21:37:32.586391

    kate rated this recipe

    5 stars

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  • Binder photo Vesna

    2011-01-24 13:51:01.357122

    Vesna rated and commented on this recipe

    5 stars

    Delicious ! I have tried it for a dinned party and it was a huge success.

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  • Binder photo Radnorgirl

    2011-08-26 20:27:47.927828

    Radnorgirl rated and commented on this recipe

    5 stars

    This is lovely - a great starter or a light lunch

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  • Binder photo Mugglewump

    2012-03-04 08:31:24.726337

    Mugglewump rated this recipe

    5 stars

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  • Binder photo Nektarine

    2012-08-27 10:18:46.82514

    Nektarine rated and commented on this recipe

    5 stars

    Great recipe. I varied it to make a stunning side dish by leaving out the cheese(s), chargrilled and skinned the peppers, also skinned the tomatoes and then filled the timbales, starting with a disc of pepper. Very tasty with lamb.

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  • Binder photo Alanna

    2012-09-14 16:16:45.519243

    Alanna commented on this recipe

    Found this recipe fairly easy to make but absolutely delicious once made and my veggie friend said it was stunning. Would definately make it again.

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  • Binder photo Pam

    2012-12-21 09:06:37.290641

    Pam rated and commented on this recipe

    5 stars

    This looks stunning. Made mine in tea cups which turned out easily to give a very similar shape to picture. Substituted buffalo moz instead of goats cheese, served with beetroot salad and crusty bread. Best of all, made the day before so no hassle.

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  • Binder photo maryellen

    2012-12-24 18:35:47.101214

    maryellen commented on this recipe

    This dish was really tasty, certainly recommend it

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  • Binder photo loveating

    2013-04-17 20:30:35.670402

    loveating commented on this recipe

    Made this today and found it absolutely declicous. It's simple to make, too´.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

FOR THE SALAD

  • 200g baby leaf spinach
  • 6tbsp vinaigrette
  • 50g pine nuts , toasted
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466 kcalories, protein 18g, carbohydrate 12g, fat 39 g, saturated fat 12g, fibre 5g, sugar 11g, salt 1.69 g

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