Aubergine timbales with goat's cheese
See this recipe step by step

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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo tracyandphil

    06 February 2008

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shezza

    12 February 2008

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo daznsaz

    27 April 2008

    daznsaz commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Truffblack

    09 October 2008

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo msmooo

    26 December 2008

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo biscuitbunny1

    31 January 2009

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bluecherry

    20 July 2009

    bluecherry commented on this recipe

    possibly serve with couscous for carbs?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bluecherry

    03 August 2009

    bluecherry commented on this recipe

    absolutely delicious!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo aradia

    10 September 2009

    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??

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kate

    22 March 2010

    kate rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vesna

    24 January 2011

    Vesna rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Radnorgirl

    26 August 2011

    Radnorgirl rated and commented on this recipe

    5 stars

    This is lovely - a great starter or a light lunch

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mugglewump

    04 March 2012

    Mugglewump rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nektarine

    27 August 2012

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Alanna

    14 September 2012

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Pam

    21 December 2012

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo maryellen

    24 December 2012

    maryellen commented on this recipe

    This dish was really tasty, certainly recommend it

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo loveating

    17 April 2013

    loveating commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close