EGGPLANT (AUBERGINE) TIMBALE WITH TWO SAUCES

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Eggplant (Aubergine) Timbale With Two Sauces image

Make and share this Eggplant (Aubergine) Timbale With Two Sauces recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

6 tablespoons olive oil
1 garlic clove, minced
1 medium eggplant, peeled, cut into 2 inch cubes
2/3 cup whipping cream
1/2 cup parmesan cheese, plus
2 tablespoons parmesan cheese
1 egg
3 tablespoons olive oil
1 teaspoon minced shallot
3 cups broccoli florets (about 1 lb)
3/4 cup chicken broth
1/4 cup whipping cream
1/2 cup whipping cream
2 tablespoons gorgonzola
1 tablespoon butter
arugula (to garnish)
chopped tomato (to garnish)

Steps:

  • For timbale: Preheat oven to 375°F.
  • Butter four, 4-oz timbale molds generously.
  • Heat olive oil in large skillet over medium-high heat.
  • Add garlic.
  • Add eggplant and cook until tender and slightly caramelized, stirring often, about 25 minutes.
  • Add cream to eggplant and cook until absorbed, about 5 minutes.
  • Transfer to processor and puree until smooth.
  • Transfer to bowl.
  • Stir in cheese, then egg, and season.
  • Spoon into prepared molds (can be prepared 6 hours ahead, bring to room temperature before continuing).
  • Set molds in roasting pan.
  • Pour enough hot water to come halfway up sides of molds.
  • Bake until firm to touch and tester comes out clean, about 40 minutes.
  • Cover with foil if browning too quickly.
  • Prepare broccoli sauce: Heat olive oil in large skillet over medium heat.
  • Stir in shallot; and broccoli and broth and cook until crisp-tender, about 5 minutes.
  • Do not overcook or broccoli will lose colour.
  • Transfer to processor.
  • Add cream and puree until smooth.
  • Season.
  • For gorgonzola sauce: Stir cream, cheese and butter in small skillet over medium heat until cheese and butter melt and sauce thickens, about 3 minutes.
  • Season.
  • To serve: Spoon broccoli sauce onto each plate.
  • Unmold timbale atop sauce.
  • Spread Gorgonzola Sauce on top.
  • Garnish with arugula and chopped tomato.

Nutrition Facts : Calories 739.5, Fat 71.9, SaturatedFat 29.4, Cholesterol 192.4, Sodium 519.2, Carbohydrate 14.3, Fiber 4.7, Sugar 3.7, Protein 13.9

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