Eggplant and goat cheese timbale
Here we leave you a vegetable dish that you will fall in love with. In this case the main ingredient is eggplant, but it can also be prepared with zucchini. Serve it as a starter or as a main dish, in this case accompanied by rice, pasta or potatoes.
Preparation time 30 min.
Ingredients for 4 people):
800 g of eggplants (2 or 3 pieces)
400g tomatoes
150 g of curly goat cheese
Salt
Pepper
Olive oil
For the pesto:
4-5 basil branches
1 clove garlic
30 g pine nuts
50 g Parmesan cheese
100 ml extra virgin olive oil
1 Cut the vegetables into not very thin slices. Paint the grill with oil and cook the eggplant slices for 3-4 minutes on each side, until lightly golden.
2 On the same plate to go to the oven, place a base of eggplant, cover with a slice of tomato, goat cheese, more eggplant, and repeat the operation.
3 Place in the oven preheated to 200ºC and cook for 6-8 minutes.
4 Remove the leaves of the basil and place the leaves in the blender glass. Add the oil, peeled garlic, walnuts or pine nuts, cheese and a pinch of salt and blend with the blender until you obtain a fine pesto sauce. Serve over hot or warm timbale.
