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| TIMBALLO (COUNTRY TREAT) |
| 1 Serving |
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| Ingredients |
4 thin slices of grilled eggplant
4 oz roasted red pepper
2 oz goat cheese
2 oz cream cheese
2 large fresh basil leaves
1/2 oz balsamic vinaigrette
2 T extra-virgin olive oil
to taste salt and pepper
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| Method |
| Cut four thin slices of eggplant, longways. Grill eggplant. Marinate
with balsamic vinegar.
Mix goat cheese and cream cheese together.
Lay plastic wrap in 3- 4-inch-deep mold (large coffee cup can
substitute mold; leave enough wrap over mold to wrap).
Lay eggplant in mold: first two slices facing each other; second two
slices facing each other.
Layer 2 ounces of the roasted red pepper.
Layer 2 ounces of cheese combo and one basil leaf. Repeat layering.
Fold each slice of eggplant over each other to close and envelope.
Take out of wrap. Serve plated with extra-virgin olive oil and balsamic
vinegar. Enjoy! |
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