Eggplant (Aubergine) Timbale With Two Sauces
"an impressive appetizer. Tastes good too."
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Timbale
- 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
-
Broccoli Sauce
- 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
-
Gorgonzola Sauce
- 1⁄2 cup whipping cream
- 2 tablespoons gorgonzola
- 1 tablespoon butter
- arugula (to garnish)
- chopped tomato (to garnish)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Although a bit time consuming to make it is workt it. A wonderfully rich and imressive appetizer. Great for that special Christmas dinner party.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
