EGGPLANT (AUBERGINE) TIMBALE WITH TWO SAUCES

Eggplant (Aubergine) Timbale With Two Sauces image

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.