Eggplant (Aubergine) Timbale With Two Sauces

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement