Aubergine Timbales Recipe

• 2 med Aubergine, baked at 375 degrees f for 35 min
• 4 Tbsp. Virgin extra virgin olive oil
• 1 x Leek washed and dry, in 1/8" rounds
• 3 x Plum tomatoes, in 1/4" concasse
• 2 Tbsp. Fresh thyme leaves, minced
• 4 x Large eggs, plus 2 yolks
• 1 c. Lowfat milk

1. Preheat oven to 375 degrees F.
2. Cut aubergine in half lengthwise and scrape out flesh.
3. Place in a mixing bowl and set aside.
4. Heat oil in a 12 inch to 14 inch saute/fry pan till smoking.
5. Add in leeks and cook till very soft, about 8 to 10 min.
6. Add in tomatoes and continue cooking for 2 min.
7. Remove from heat and stir into aubergine mash.
8. Add in thyme, Large eggs and yolks and lowfat milk to bowl and stir to blend well.
9. Season with salt and pepper and spoon into buttered 4 inch tall timbale molds.
10. Place timbales in roasting pan and fill pan halfway with cold water.
11. Place pans in oven and bake till set, about 25 to 30 min.
12. Remove from oven.
13. Carefully remove timbales from molds and serve with slices of lamb.
14. Yield: 6 servings as a side dish

aubergine, virgin extra virgin olive oil, rounds, tomatoes, thyme, eggs, milk

Taken from cookeatshare.com/recipes/aubergine-timbales-71780 (may not work)