Eggplant (aubergine) Timbale With Two Sauces

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 tablespoons olive oil
• 1 garlic clove, minced
• 1 medium eggplant, peeled, cut into 2 inch cubes
• 2/3 cup whipping cream
• 1/2 cup parmesan cheese, plus
• 2 tablespoons parmesan cheese
• 1 egg
• 3 tablespoons olive oil
• 1 teaspoon minced shallot
• 3 cups broccoli florets (about 1 lb)
• 3/4 cup chicken broth
• 1/4 cup whipping cream
• 1/2 cup whipping cream
• 2 tablespoons gorgonzola
• 1 tablespoon butter
• arugula (to garnish)
• chopped tomato (to garnish)

Recipe

• 1 for timbale: preheat oven to 375°f.
• 2 butter four, 4-oz timbale molds generously.
• 3 heat olive oil in large skillet over medium-high heat.
• 4 add garlic.
• 5 add eggplant and cook until tender and slightly caramelized, stirring often, about 25 minutes.
• 6 add cream to eggplant and cook until absorbed, about 5 minutes.
• 7 transfer to processor and puree until smooth.
• 8 transfer to bowl.
• 9 stir in cheese, then egg, and season.
• 10 spoon into prepared molds (can be prepared 6 hours ahead, bring to room temperature before continuing).
• 11 set molds in roasting pan.
• 12 pour enough hot water to come halfway up sides of molds.
• 13 bake until firm to touch and tester comes out clean, about 40 minutes.
• 14 cover with foil if browning too quickly.
• 15 prepare broccoli sauce: heat olive oil in large skillet over medium heat.
• 16 stir in shallot; and broccoli and broth and cook until crisp-tender, about 5 minutes.
• 17 do not overcook or broccoli will lose colour.
• 18 transfer to processor.
• 19 add cream and puree until smooth.
• 20 season.
• 21 for gorgonzola sauce: stir cream, cheese and butter in small skillet over medium heat until cheese and butter melt and sauce thickens, about 3 minutes.
• 22 season.
• 23 to serve: spoon broccoli sauce onto each plate.
• 24 unmold timbale atop sauce.
• 25 spread gorgonzola sauce on top.
• 26 garnish with arugula and chopped tomato.