from Tatiana's notebook · Light meals
Eggplant and Persian Feta Timbale
An ideal vegetarian summer starter, this recipe for an Eggplant and Persian Feta Timbale that sets the oil infused vegetables against the beautiful flavour of the feta cheese. Be it that you are cooking for guests or even just for your family on a balmy summer evening. This dish, with its stunning good looks, is sure to impress and it's easier to make than you'd think too.
- Prep
- 45 min
- Makes
- 6 servings
Jump to the methodAdded December 2011
You'll need
- 1 large eggplant, thinly sliced lengthways
- 2 tbsp olive oil
- 1 large zucchini, cut into ribbons lengthways
- 180g Persian Feta
- ¼ cup shredded basil
- Roasted red capsicum (about 250g)
- Salt and Pepper to taste
Method
Prepare the roasted capsicum. If you are using it pre prepared, it just needs draining.
Otherwise, see our How to Roast a Red Pepper / Capsicum page for details on how to do it for yourself.
Prepsre the zucchini Prepare the zucchini by cutting it into thin ribbons using a vegetable peeler.
Place the zucchini ribbons in a heatproof bowl, Cover with boiling water and set aside for a couple of minutes. Drain and rinse under cold water. Pat them dry with a paper towel.
Line six ½ cup dariole moulds with plastic wrap, allowing 5cm overhang.
Line the moulds 
Prepare the Eggplant Thinly slice the eggplant lengthways before tossing it in a large bowl with olive oil.
Preheat a char grill pan on high. Cook the eggplant in batches for 2-3 minutes, until tender. Set aside to cool.
Cook the eggplant 
Prepare the feta Drain the feta, reserving the oil. Place the feta in a bowl with the basil and 2tsp of the reserved oil. Season and combine.
Line the base and the sides of each mould with slices of eggplant.
Line mould with eggplant. 
Make a layer of feta Next, add a heaped teaspoon of feta mixture, lightly pressing down with the back of the spoon to form a layer about 1cm thick.
Next, lay down a layer of the roast capsicum, again about 1cm in thickness.
Add a layer of capsicum 
Add another layer of feta and then the zucchini Finish the layering by putting in a second layer of the feta mixture before a final layer of the zucchini ribbons.
Fold over the eggplant to seal the timbales before covering over with the plastic wrap. Press down lightly with the palm of your hand and place on a tray.
Seal the timbale 
Refrigerate for at least 3 hours until firm.
Just before serving unmould the timbale and serve with baby rocket leaves.
