Eggplant Timbales With Fresh Mint Sauce Recipe
Eggplant Timbales With Fresh Mint Sauce has an interesting combination of ingredients which gives it a distinct flavor. The dish is easy to make, and the ingredients are also easily available. I often prepare this recipe at home, and i strongly recommend you must try it too.
Ingredients
| Eggplant | 1 | |
| Garlic | 2 Clove (5gm) | |
| Thyme Sprig | 1 | |
| Butter | ||
| Eggs | 4 Small | |
| Light cream | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Hard cheese | 1/2 Cup (16 tbs), freshly grated | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Mint leaves | 1/4 Cup (16 tbs) (For the mint sauce:) | |
| White wine vinegar | 1/2 Cup (16 tbs) (For the mint sauce:) | |
| Sugar | 1 1/2 Tablespoon (For the mint sauce:) | |
| Salt | 1 To taste (For the mint sauce:) | |
| Pepper | 1 To taste (For the mint sauce:) | |
| Serve with: Macedoine of Vegetables with Thyme | ||
Directions
GETTING READY
1 Preheat the oven to 350°F.
2 Generously grease the molds with butter.
3 Trim and wash the eggplant.
4 Dry and peel the eggplant and dice the flesh.
MAKING
5 Into a large non- stick skillet, pour 1/4 cup olive oil.
6 Add the garlic cloves, still whole but lightly minced, the sprig of thyme, and heat.
7 When hot, add the diced eggplant and fry over moderate heat, stirring, for about 3 minutes.
8 Season with salt and pepper.
9 Add 1 cup water, cover, and reduce the heat.
10 Simmer over low heat for 20 minutes, stirring occasionally, until the eggplant is very tender.
11 Cook, uncovered, for a further 10 minutes, stirring, to allow excess moisture to evaporate completely.
12 Remove and discard the garlic and the remains of the thyme sprig.
13 Crush the eggplant to a pulp with a potato masher to turn it into a very thick puree, firm enough to hold its shape easily.
14 Add salt to taste.
15 Have some boiling water ready in the kettle to pour into a roasting pan for a bain marie.
16 In a bowl, beat 2 egg yolks with 2 whole eggs along with a pinch of salt and pepper.
17 Gradually beat in the cream, milk, the eggplant, and the finely grated cheese.
18 Correct the seasoning.
19 Fill the prepared molds with this mixture, tapping their bases on the work surface to make the mixture settle evenly.
20 Place the molds in the roasting pan.
21 Add sufficient boiling water to come three quarters of the way up the sides of the molds.
22 Cook in the oven for 30 minutes.
23 Meanwhile, make the mint sauce, chop the mint leaves and place in a bowl.
24 Add the sugar, vinegar, salt and pepper, and 3 tbsp cold water.
25 Remove the molds from the oven, let the molds stand for a few minutes before unmolding them on to individual plates.
SERVING
26 Run a pointed knife round the inside of each mold or dish to loosen; transfer to individual serving plates.
27 Spoon a little mint sauce to one side of the plate and garnish each timbale with a very small mint sprig.
1 Preheat the oven to 350°F.
2 Generously grease the molds with butter.
3 Trim and wash the eggplant.
4 Dry and peel the eggplant and dice the flesh.
MAKING
5 Into a large non- stick skillet, pour 1/4 cup olive oil.
6 Add the garlic cloves, still whole but lightly minced, the sprig of thyme, and heat.
7 When hot, add the diced eggplant and fry over moderate heat, stirring, for about 3 minutes.
8 Season with salt and pepper.
9 Add 1 cup water, cover, and reduce the heat.
10 Simmer over low heat for 20 minutes, stirring occasionally, until the eggplant is very tender.
11 Cook, uncovered, for a further 10 minutes, stirring, to allow excess moisture to evaporate completely.
12 Remove and discard the garlic and the remains of the thyme sprig.
13 Crush the eggplant to a pulp with a potato masher to turn it into a very thick puree, firm enough to hold its shape easily.
14 Add salt to taste.
15 Have some boiling water ready in the kettle to pour into a roasting pan for a bain marie.
16 In a bowl, beat 2 egg yolks with 2 whole eggs along with a pinch of salt and pepper.
17 Gradually beat in the cream, milk, the eggplant, and the finely grated cheese.
18 Correct the seasoning.
19 Fill the prepared molds with this mixture, tapping their bases on the work surface to make the mixture settle evenly.
20 Place the molds in the roasting pan.
21 Add sufficient boiling water to come three quarters of the way up the sides of the molds.
22 Cook in the oven for 30 minutes.
23 Meanwhile, make the mint sauce, chop the mint leaves and place in a bowl.
24 Add the sugar, vinegar, salt and pepper, and 3 tbsp cold water.
25 Remove the molds from the oven, let the molds stand for a few minutes before unmolding them on to individual plates.
SERVING
26 Run a pointed knife round the inside of each mold or dish to loosen; transfer to individual serving plates.
27 Spoon a little mint sauce to one side of the plate and garnish each timbale with a very small mint sprig.
Chef
