Aubergine timbales with goat's cheese

Aubergine timbales with goat's cheese

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(7 ratings)

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Cooking time

Prep: 40 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition

kcalories
466
protein
18g
carbs
12g
fat
39g
saturates
12g
fibre
5g
sugar
11g
salt
1.69g

Ingredients

  • olive oil, for frying
  • 2 large aubergines, thinly sliced
  • 1 red pepper, deseeded and finely chopped
  • 1 large courgette, yellow or green (or 1 small one of each colour), ends trimmed 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 olives
  • 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

For the salad

  • 200g baby leaf spinach
  • 6tbsp vinaigrette
  • 50g pine nuts, toasted

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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.

Recipe from Good Food magazine, February 2006

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Comments

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nafarros's picture

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

romanygirl's picture

This dish was really tasty, certainly recommend it

hp91xs's picture
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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.

alanna66's picture

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.

nektarine's picture
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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.

radnorgirl's picture
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This is lovely - a great starter or a light lunch

vesnaina's picture
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Delicious ! I have tried it for a dinned party and it was a huge success.

ladywillow's picture

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

bluecherry999's picture

absolutely delicious!!

bluecherry999's picture

possibly serve with couscous for carbs?

linda261268's picture

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!

msmooo's picture

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.

truffblack's picture
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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.

daznsaz's picture

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

she28red's picture

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!

tracyphil's picture

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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