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September 2, 2013 / Chris Blum

Eggplant, Roasted Tomatoes, Basil and CheeseTimbales

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This may be one of my all time Patricia Wells recipes- it is amazing! Use the low and slow roasted tomatoes, any soft cheese you like (mozz, goat, ricotta), lots of basil for an amazing and stunning dish. The best part, you can make it ahead of time!

Ingredients:
2 small eggplant, sliced 1/8 thick
Olive oil
Salt
Roasted tomatoes
Basil leaves
8 oz cheese (I used ricotta this time)
2 tsp basil oil

Preheat broiler. Place a piece of parchment paper on a baking sheet, brush eggplant with olive oil and sprinkle with salt. Broil 2 minutes each side.

Line 4 1/2 c ramekins with eggplant, allowing to drape over the edge. Place a layer of roasted tomatoes, basil, cheese, basil, tomatoes, basil, cheese, basil and then fold the eggplant over the top.

Place on a baking sheet and broil until warmes through about 3 minutes.

Turn out onto plates, drizzle with basil oil and a basil leaf.

Serves 4.

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