Eggplant and Goat Cheese Timbales

• olive oil↗

  for frying

• eggplants↗2 великі

  thinly sliced

• red pepper↗1

  seedless, finely diced

• zucchini↗1 великий

  yellow or green (or 1 small of each colour), ends trimmed, finely diced

• shallots↗6

  split, finely sliced

• garlic cloves↗2 великі

  chopped

• balsamic vinegar↗2 ст. л. tbsp
• ripe tomatoes↗6 великих

  quartered

• black olives, pitted2 ст. л. tbsp
• capers↗1 ст. л. tbsp
• basil↗25 г пучок g

  leaves only, chopped

• vegetarian parmesan-style cheese↗80 г g

  25 g grated, remainder shaved

• goat cheese↗300 г g

  block (wheel), sliced into 12 pieces

• young leaf spinach↗200 г g
• vinaigrette↗6 ст. л. tbsp
• кедрові горішки↗50 г

  підсмажені

Step-by-step instructions

1. 1

   Pour oil into a large skillet enough to coat the bottom and heat it. Sauté the eggplants until tender, 2‑3 minutes, season with salt and pepper, then place them on paper towels to drain excess oil. Do this in batches.

2. 2

   Add 2‑3 tbsp oil to the skillet, heat and sauté the red pepper, zucchini, shallots and garlic over high heat until the vegetables turn golden, 3‑5 minutes. Pour in the balsamic vinegar and cook until it evaporates. Add the tomatoes, season with salt and pepper, and cook another 3 minutes, stirring occasionally, until the mixture is soft but not too watery. Remove from heat, stir in the olives, capers, half of the chopped basil and the grated parmesan. Let cool.

3. 3

   Brush the molds with oil and line their bases with sliced eggplant pieces, trimmed to size. Spoon in the vegetable mixture, then another layer of eggplant slices (trim as needed) and a slice of goat cheese. Repeat the layers, finishing with eggplant. Press lightly to form a compact shape. Cover the molds with cling film and chill for at least an hour (or overnight).

4. 4

   Preheat the oven to 200 °C (convection 180 °C, gas 6). Bring the chilled molds to room temperature, place them on a tray without a lid and bake for 12‑15 minutes until a golden crust forms. Let them rest for 10 minutes. Meanwhile, mix the spinach, leftover basil, vinaigrette and seasonings, divide the mixture among six plates and sprinkle with pine nuts.

5. 5

   Carefully lift the tops of the timbales with a table knife, invert them onto a salad center on plates, tapping the molds gently to release. Garnish with shaved parmesan and serve.