Eggplant Timbale

Ingredients for 4 servings:

• 2 large eggplants
• 1 pepper, red or yellow
• 1 stalk(s) leek, small
• 2 spring onions
• 3 garlic cloves
• 2 large tomatoes
• 3 tbsp balsamic vinegar
• Salt
• pepper
• Paprika powder
• oregano
• 5 olives, black
• Basil leaves
• 50 g Parmesan, grated
• 200 g cheese, goat cheese (Chèvre)
• Lettuce leaves
• Cherry tomatoes
• olive oil
• Vinegar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Original starter or clever main course

Cut the eggplant into thin slices and fry in oil. Drain on kitchen paper. Finely chop the peppers, leek, spring onions, and garlic and fry in a little olive oil. Chop the tomatoes and add them, and cook for about 5 minutes. Season everything well. Let cool. Add the chopped olives (you can add more if you like, but they shouldn’t overpower the flavor of the vegetables), basil leaves, and grated cheese, and mix well. Grease the timbale molds well. First add a layer of eggplant, then the vegetable mixture, then more eggplant, and then another layer of vegetable mixture. Press down lightly. Finally, spread the goat cheese over the top and add a final layer of eggplant. Bake in the oven at 180°C for about 15 minutes, until slightly bubbling. Let cool for 10 minutes to allow them to firm up slightly. Then loosen them easily with a knife. Arrange the lettuce leaves on a plate, garnish with cherry tomatoes, and invert the timbale into the center. Drizzle a little oil and vinegar over the lettuce leaves and serve. Serve as a starter for four people or as a main course with mixed salad and ciabatta bread.