Timbale aubergine and mushrooms with mozzarella and tomato relish
11 September 2006
Ingredients
(serves four)
For the timbale
8 grilled courgette strips cut lengthways
12 aubergine slices 1 thick
8 large mushrooms pan-fried sliced crossways
12 slices of mozzarella 1 thick
For the tomato relish
250g plum tomato concassé
5cl virgin oil
2tsp chopped spring onion
Juice of half a lime
2tsp chopped coriander
1tsp sweet chilli sauce
1tsp chopped shallot
Salt and pepper to taste
Method
Grease four ramekins. Lie two pieces of courgette crossways in each ramekin. Season and add a slice each of aubergine mushroom and mozzarella. Repeat finishing with aubergine. Press and chill.
Bake for five minutes in a medium to hot oven.
To make the tomato relish mix all the ingredients together and serve chilled.
To serve place timbale on a bed of tomato relish.
