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Aubergine timbales with goat’s cheese, lemon-scented thyme and confit grape tomatoes

Ingredients
  • 350 g Orogel Pre-fried Aubergines
  • 2 sprigs of lemon-scented thyme
  • 160 g goat’s cheese
  • 240 g grape tomatoes
  • 50 g extra virgin olive oil
  • salt
  • pepper
  • bail leaves
  • icing sugar
50
4
Medium
Side Dishes

Method

  1. Sauté the frozen aubergines in a non-stick pan, season with salt and pepper and let it cool.
  2. Whip the goat’s cheese with a pinch of pepper and the lemon-scented thyme. Add the cold aubergines, divide them into four moulds and put them in fridge for at least 15 minutes.
  3. Make a cut in the grape tomatoes and discard the stalks. Put them in a steam-oven at 120°C for 1 minute. Peel and dust with icing sugar, then bake at 100°C for 1 hour.
  4. Put the timbales on a plate, serve with the confit grape tomatoes arranged in a flower shape, then add a few basil leaves, and drizzle with extra virgin olive oil.
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