"Last year I wrote about how I lost my food fandango, got it back, and now simplify matters, especially in the kitchen. This means I no longer do feasts with lots of elements, even at Christmas, but I still adore a showstopper, especially one that the whole table, irrespective of dietary requirements, can enjoy together. This year's offering is such a centrepiece, an aubergine timbale (timbale means drum) packed to the gunnels with vegetables, rice, nuts, fruit, spices and, should you wish it (you should), one of the finest cheeses to come out of Normandy: Boursin."
"Heat the oven to 220C (200C fan)/425F/gas 7 and line three large baking trays and a 23cm springform cake tin with baking paper. Put eight tablespoons of oil into a large bowl, add a teaspoon of salt, then mix well. Brush the oil over both sides of the aubergine slices, then lay them out on two of the trays, making sure they're not o"
Aubergine timbale layers roasted aubergine slices around a spiced mixture of onions, garlic, sage, tomato purée, basmati rice, cubed roasted butternut squash, walnuts, currants and Boursin cheese. The recipe serves eight and uses a 23cm springform tin, with several large baking trays for roasting; components and rice can be prepared in advance. The timbale reheats well and can be brought out of the oven an hour before serving. Both dairy and dairy-free Boursin options are suggested. The dish emphasizes simplicity while remaining a showstopping, communal centrepiece adaptable for dietary requirements.
Read at www.theguardian.com
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