Eggplant (Aubergine) Timbale With Two Sauces

Name: Eggplant (Aubergine) Timbale With Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
For timbale: Preheat oven to 375u00b0F.
2
Butter four, 4-oz timbale molds generously.
3
Heat olive oil in large skillet over medium-high heat.
4
Add garlic.
5
Add eggplant and cook until tender and slightly caramelized, stirring often, about 25 minutes.
6
Add cream to eggplant and cook until absorbed, about 5 minutes.
7
Transfer to processor and puree until smooth.
8
Transfer to bowl.
9
Stir in cheese, then egg, and season.
10
Spoon into prepared molds (can be prepared 6 hours ahead, bring to room temperature before continuing).
11
Set molds in roasting pan.
12
Pour enough hot water to come halfway up sides of molds.
13
Bake until firm to touch and tester comes out clean, about 40 minutes.
14
Cover with foil if browning too quickly.
15
Prepare broccoli sauce: Heat olive oil in large skillet over medium heat.
16
Stir in shallot; and broccoli and broth and cook until crisp-tender, about 5 minutes.
17
Do not overcook or broccoli will lose colour.
18
Transfer to processor.
19
Add cream and puree until smooth.
20
Season.
21
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.
22
Season.
23
To serve: Spoon broccoli sauce onto each plate.
24
Unmold timbale atop sauce.
25
Spread Gorgonzola Sauce on top.
26
Garnish with arugula and chopped tomato.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Timbale, 6 tablespoons olive oil, 1 garlic clove, minced, 1 medium eggplant, peeled, cut into 2 inch cubes, and more.

Yes, Eggplant (Aubergine) Timbale With Two Sauces falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!