2 medium eggplants
Preheat oven to 375 degrees F.
4 tablespoons virgin olive oil
1 leek washed and dried, in 1/8-inch rounds
3 plum tomatoes, in 1/4-inch concasse
2 tablespoons fresh thyme leaves, chopped
4 eggs, plus 2 yolks
1 cup milk
Bake eggplant for 35 minutes.
Cut eggplant in half lengthwise and scrape out flesh. Place in a mixing bowl and set aside.
Heat oil in a 12 inch to 14 inch sauté pan until smoking. Add leeks and cook until very soft, about 8 to 10 minutes. Add tomatoes and continue cooking for 2 minutes. Remove from heat and stir into eggplant mash. Add thyme, eggs and yolks and milk to bowl and stir to blend well. Season with salt and pepper and spoon into buttered 4 inch tall timbale molds.
Place timbales in roasting pan and fill pan halfway with cool water . Place pans in oven and bake until set, about 25 to 30 minutes. Remove from oven. Carefully remove timbales from molds.
Yield: 6 servings as a side dish
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