Aubergine Timbales With Goats Cheese Recipes

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AUBERGINE & GOAT'S CHEESE SALAD WITH MINT-CHILLI DRESSING

Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables

Provided by Jennifer Joyce

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 12



Aubergine & goat's cheese salad with mint-chilli dressing image

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
  • Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.
  • To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat's cheese on top.

Nutrition Facts : Calories 262 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

2 aubergines
1 tbsp extra-virgin olive oil
2 pieces lavash bread or pitta bread
175g cherry plum tomato , halved or quartered
4 large handfuls salad leaves
2 shallots , thinly sliced
50g hard goat's cheese
3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 large handful mint leaves, finely chopped
1 red chilli , seeds removed, finely chopped
1 shallot , finely chopped

RED PEPPER TIMBALE WITH GOATS CHEESE

Make and share this Red Pepper Timbale With Goats Cheese recipe from Food.com.

Provided by tinaxmaria

Categories     Vegetable

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 5



Red Pepper Timbale With Goats Cheese image

Steps:

  • 1. Roast the peppers and the aubergine with half an onion.
  • 2. Leave to cool and then peel the vegetables. Cut into strips and mix in a bowl with olive oil and garlic finely chopped. Add salt and pepper.
  • 3. Grill the goat's cheese so it has some colour but doesn't melt completely.
  • 4. On a plate put 3 tablespoons of the vegetable mixture and place the cheese on top of this.
  • 5. Garnish with a small bunch of rocket, balsamic glaze (optional- available now in most supermarkets) and chopped parsley.
  • 6. * Chef's Tip: drizzle the vegetables with a splash of olive oil and season, as this makes them easier to peel later.

Nutrition Facts : Calories 91.9, Fat 1.3, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 17.8, Fiber 8, Sugar 9.6, Protein 5.4

3 red peppers
1 aubergine
1/2 onion
goat cheese, 4 slices (better with the rind)
500 g rocket

WARM GOAT-CHEESE TIMBALES

Provided by Elsie Wollaston

Categories     Salad     Food Processor     Egg     Brunch     Bake     Goat Cheese     Spring     Lettuce     Ramekin     Gourmet     Canada

Yield Makes 6 (first-course) servings

Number Of Ingredients 14



Warm Goat-Cheese Timbales image

Steps:

  • Make timbales:
  • Preheat oven to 350°F. Lightly oil ramekins and line bottoms with rounds of wax paper. oil paper.
  • Blend goat cheese and butter in a food processor until smooth. Add remaining timbale ingredients and salt and pepper to taste, then blend well. Pour into ramekins, filling them about three-quarters full.
  • Bake timbales in a water bath in middle of oven until pale golden and slightly puffed and a knife inserted in centers comes out clean, 25 to 30 minutes. Transfer ramekins to a rack and cool 10 minutes.
  • Prepare salad:
  • Whisk together lemon juice and shallot in a large bowl, then let stand 10 minutes. Add oil in a slow stream, whisking until well blended. Season with salt and pepper, then toss with mesclun. Divide salad among individual plates.
  • Run a knife around edge of each timbale to loosen, then invert each onto a salad. Remove paper from timbales and serve.

For timbales
1/2 pound mild soft goat cheese
1/2 stick (1/4 cup) unsalted butter, softened
4 large eggs
4 large egg whites
2 tablespoons freshly grated parmesan
2 teaspoons chopped fresh thyme
For salad
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
3 tablespoons extra-virgin olive oil
3 ounces mesclun (6 cups)
Special Equipment
6 (5-ounce) ramekins

ROAST AUBERGINE WITH GOAT'S CHEESE & TOASTED FLATBREAD

Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 10



Roast aubergine with goat's cheese & toasted flatbread image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.
  • For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
  • Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat's cheese and scatter over a little rocket.

Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium

2 aubergines , thinly sliced lengthways
3 tbsp extra-virgin olive oil
12 cherry tomatoes , halved
1 Middle Eastern flatbread or pitta
3 tbsp balsamic vinegar
handful mint leaves
2 shallots , 1 finely chopped, the other thinly sliced
1 red chilli , finely chopped
50g goat's cheese , crumbled
handful wild rocket , to serve

AUBERGINE & GOAT'S CHEESE PASTA

This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8



Aubergine & goat's cheese pasta image

Steps:

  • Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
  • Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.

Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.12 milligram of sodium

300g penne
1 tbsp olive oil
1 onion , chopped
1 aubergine , cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese , cubed

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