Prep: 40 mins
Cook: 35 mins
Skill level: Moderately easy
Servings: Serves 6
These vegetarian dishes, from Gordon Ramsay, are perfect for a party as they possibly be made ahead, and search stunning
olive oil, for frying
2 large aubergines, thinly sliced
1 red pepper, deseeded and finely chopped
1 large courgette, yellow or green (or 1 small one among each colour), ends trimmed and finely chopped
6 shallots, halved and thinly sliced
2 fat garlic cloves, chopped
2 tbsp balsamic vinegar
6 large vine-ripened tomatoes, quartered
2 tbsp stoned black olives
1 tbsp caper
25g bunch basil, leaves only, shredded
80g vegetarian parmesan-style cheese, 25g grated, the remaining in shavings
300g goat’s cheese log (chèvre), sliced into 12
For the salad
200g baby leaf spinach
50g pine nuts, toasted
Put oil in a very large frying pan to hide the base, and warmth. Fry the aubergine until softened, 2-3 mins . Season, then drain written towel. You may have to make this happen in batches.
For the filling, add 2-3 tbsp oil on the pan and fry the pepper, courgette, shallots and garlic spanning a high heat until the masai have a good colour, 3-5 mins. Stir inside the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally before mixture is softened, and not too saucy. Remove in the heat, then mix from the olives, capers, half the shredded basil along with the grated parmesan. Set aside to cool down.
Grease the moulds and line the bases with aubergine slices to suit. Top with veg mixture, more aubergine slices (cut to suit if needed) plus a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for approximately 1 day.
To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will likely need to come to room temperature first. Place the cups over a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to are a symbol of 10 mins when you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter within the nuts.
Loosen the tops from the timbales which has a table knife and up-end to the centre on the salad about the plates, shaking the cups to help you demould. Top while using parmesan shavings and serve.