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Roast aubergine, bean and garlic timbales
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These impressive-looking and tasty timbales can be made in advance then reheated on the day. They make a great vegetarian main for Christmas Day too.
4 tbsp olive oil, plus extra for greasing
½ onion, finely chopped
1 large clove garlic, crushed
410g can cannellini beans, drained and rinsed
25g Castelli Vegetarian Italian Hard Cheese, grated
2 medium eggs, beaten
5g flat-leaf parsley, chopped
2 tbsp Waitrose Perfectly Balanced Balsamic Vinegar & Red Pepper Dressing (or other reduced or low fat balsamic dressing)
25g Cooks' Ingredients Toasted Pine Nuts
25g Kalamata olives, roughly chopped (optional)
Make ahead and freeze for up to a month. Defrost thoroughly before reheating. Heat for 15-20 minutes at 150°C, gas mark 3 until piping hot.
Typical values per serving:
This recipe was first published in November 2006.