Aubergine timbales with goat’s cheese, lemon-scented thyme and confit grape tomatoes

Name: Aubergine timbales with goat’s cheese, lemon-scented thyme and confit grape tomatoes
Total time: 50 min
Yield: 0
Ingredients: 350 g Orogel Pre-fried Aubergines; 2 sprigs of lemon-scented thyme; 160 g goat’s cheese; 240 g grape tomatoes; 50 g extra virgin olive oil; salt; pepper; bail leaves; icing sugar

Gluten FreeVegetarian

Aubergine timbales with goat’s cheese, lemon-scented thyme and confit grape tomatoes

50 min

Intermediate

Contorni

Enjoy the flavors of aubergine timbales with goat's cheese, lemon-scented thyme, and confit grape tomatoes with this delicious recipe. Perfect for your next gourmet meal.

Gluten FreeVegetarian

Cupola di melanzane Orogel, un antipasto scenografico e gustoso, con melanzane, formaggio e altri ingredienti.

50 min

Intermediate

Contorni

Ingredients

x 1

350 g Orogel Pre-fried Aubergines
2 sprigs of lemon-scented thyme
160 g goat’s cheese
240 g grape tomatoes
50 g extra virgin olive oil
salt
pepper
bail leaves
icing sugar

Method

Sauté the frozen aubergines in a non-stick pan, season with salt and pepper and let it cool.
Whip the goat’s cheese with a pinch of pepper and the lemon-scented thyme. Add the cold aubergines, divide them into four moulds and put them in fridge for at least 15 minutes.
Make a cut in the grape tomatoes and discard the stalks. Put them in a steam-oven at 120°C for 1 minute. Peel and dust with icing sugar, then bake at 100°C for 1 hour.
Put the timbales on a plate, serve with the confit grape tomatoes arranged in a flower shape, then add a few basil leaves, and drizzle with extra virgin olive oil.