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