Aubergine timbales with goat's cheese

Aubergine timbales with goat's cheese

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(9 ratings)

Prep: 40 mins Cook: 35 mins

More effort

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

  • Easily doubled
  • Vegetarian


  • kcal466
  • fat39g
  • saturates12g
  • carbs12g
  • sugars11g
  • fibre5g
  • protein18g
  • salt1.69g
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  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large aubergines, thinly sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 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



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 6 shallots, halved and thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 fat garlic cloves, chopped
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 6 large vine-ripened tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp stoned black olive
  • 1 tbsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 25g bunch basil, leaves only, shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 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



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 6tbsp vinaigrette



    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

  • 50g pine nut, toasted


  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.

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Comments, questions and tips

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11th Oct, 2015
Made this when vego friends came for dinner and everyone, including my meat loving husband, ate every morsel. Good that it has to be prepared ahead of time to allow it to chill as I could clean up and just pop it in the oven. Would definitely make it again and perhaps use as a side dish to a meat meal.
17th Apr, 2013
Made this today and found it absolutely declicous. It's simple to make, too´.
24th Dec, 2012
This dish was really tasty, certainly recommend it
21st Dec, 2012
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.
14th Sep, 2012
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.
27th Aug, 2012
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.
26th Aug, 2011
This is lovely - a great starter or a light lunch
24th Jan, 2011
Delicious ! I have tried it for a dinned party and it was a huge success.
10th Sep, 2009
I can't see where it says which size/shape moulds to use. Am I being dim or is it not stated??
3rd Aug, 2009
absolutely delicious!!


14th Sep, 2013
I am sure this recipe is wonderful but when do we add the goat's cheese?
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