Bonjour mes belles,I hope you are having a fabulous week.  Mine is proving stressful as French Boyfriend's birthday is coming up and I cannot decide what to make....Hence I think a session on my yoga mat will calm me down before I continue my hunt for a "wow" type of dessert recipe.It is aubergine season in France and I can never resist buying them, i love their shiny pourple skins and they often look too good to eat.This recipe is perfect for us as it features one of our favourite ingredients - goats cheese.
Aubergine timbales with goat's cheeseServes: 6Prep:40 minsCook:35 mins
Ingredientsolive oil , for frying2large aubergines , thinly sliced1 red pepper , deseeded and finely chopped1large courgette , yellow or green (or 1 small one of each colour), ends trimmed and finely chopped6 shallots , halved and thinly sliced2fat garlic cloves , chopped2 tbsp balsamic vinegar6large vine-ripened tomatoes , quartered2 tbsp stoned black olive1 tbsp caper25g bunch basil , leaves only, shredded80g vegetarian parmesan-style cheese , 25g grated, the rest in shavings300g goat's cheese log (chèvre), sliced into 12For the salad200g baby leaf spinach6tbsp vinaigrette50g pine nut , toasted MethodSTEP 1Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
STEP 2For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and gar...