Aubergines (eggplants) are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre.
How about trying these smoky aubergine/eggplant timbales, it's a very nice vegetarian option ... but you don't have to be vegetarian to enjoy this dish. For something a little different here is what you will need to serve four...
Ingredients
Serves Four
2 large aubergines - about 600g (1¼lb) in total
3 garlic cloves, sliced
4tbsp extra-virgin olive oil
125g (4oz) ricotta
For the smoky pesto
1tsp smoked paprika or pimentón
1 bunch of basil
50g (2oz) pine nuts
1 garlic clove
30g (1oz) Parmesan cheese or vegetarian Parmesan substitute, grated
3tbsp olive oil
2 large aubergines - about 600g (1¼lb) in total
3 garlic cloves, sliced
4tbsp extra-virgin olive oil
125g (4oz) ricotta
For the smoky pesto
1tsp smoked paprika or pimentón
1 bunch of basil
50g (2oz) pine nuts
1 garlic clove
30g (1oz) Parmesan cheese or vegetarian Parmesan substitute, grated
3tbsp olive oil
Method:
1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C.
2. Slice the aubergines into 1cm (½in) thick discs. Mix the garlic and olive oil in a cup and brush both sides of the aubergine slices with oil. Place aubergine on a baking tray and pour over remaining garlic oil. Season. Bake for 30 minutes until soft and golden. Set aside.
3. To make the pesto, place the paprika, basil, pine nuts, garlic and Parmesan in a food processor and purée while gradually adding the oil. Season to taste.
4. Brush 4 ramekins with oil and place an aubergine slice in the base of each one. Top with 1 tbsp. ricotta, a spoonful of pesto, then another aubergine slice. Follow with another layer of ricotta, pesto, then aubergine. (Some pieces of aubergine might be smaller, so use as many as necessary to fill the final layer).
5. Place ramekins on a baking tray and bake for 20 minutes until sizzling. Leave to cool briefly. Place an upside-down plate over each timbale and flip to invert and serve.
Each serving:
1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C.
2. Slice the aubergines into 1cm (½in) thick discs. Mix the garlic and olive oil in a cup and brush both sides of the aubergine slices with oil. Place aubergine on a baking tray and pour over remaining garlic oil. Season. Bake for 30 minutes until soft and golden. Set aside.
3. To make the pesto, place the paprika, basil, pine nuts, garlic and Parmesan in a food processor and purée while gradually adding the oil. Season to taste.
4. Brush 4 ramekins with oil and place an aubergine slice in the base of each one. Top with 1 tbsp. ricotta, a spoonful of pesto, then another aubergine slice. Follow with another layer of ricotta, pesto, then aubergine. (Some pieces of aubergine might be smaller, so use as many as necessary to fill the final layer).
5. Place ramekins on a baking tray and bake for 20 minutes until sizzling. Leave to cool briefly. Place an upside-down plate over each timbale and flip to invert and serve.
Each serving:
Carbohydrate 5.6g Protein 9.3g Fibre 4.8g Fat 34.3g
Original recipe idea here
All the best Jan
9 comments:
I LOVE the sound of this recipe, yummy! Hugs, Valerie
Yum. I will have to try that. Thank you.
...now that's something new for me!
This looks wonderful!
Wow! What an interesting recipe. I'll have to try this.
These are so pretty and sound delicious! xx Karen
I always get so many new ideas from your recipes, this looks delicious.
This looks so good! Thank you! Big Hugs!
That does look interesting.xxx
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