Vegetable timbale with parmesan

2_05217 VEGETABLE TIMBALE with CHEESE INGREDIENTS for 4 PEOPLE 2 eggplants, a yellow pepper, a red pepper, 2 sprigs basil, 40 ml of olive oil, salt, 40 g Parmesan, 200 ml of skimmed milk, a tablespoon of cornstarch, grated nutmeg.

Cut the stalk to eggplant, wash them, dry them and cut them into cubes of about 1 cm.

Put them in a bowl, spolverizzateli with salt and let them rest for 15 minutes.

Delete petiole, seeds and inner strands with peppers.

Wash them, dry them and cut them into small cubes.

Clean the Basil with damp paper towels.

Dry well and remove the leaves from the sprigs.

Tagliuzzatele into strips with a pair of scissors.

Finely grate the Parmesan.

Heat oil in a pan without burning it capable.

Dried eggplants with kitchen paper.

Then cook 2 minutes over high heat, stirring.

Lower the heat, put the lid on and Cook 10 minutes, stirring occasionally.

Drain then with a slotted spoon and place on a plate.

Pour the diced peppers in the baking dish of Aubergine.

Saute it 2 minutes at high heat, lower the heat and Cook 10 minutes.

Add the eggplant, add a pinch of salt and basil.

Stir carefully.

Place on each individual plate a flower-shaped cookie cutters to about 8 cm in diameter.

Fill it with vegetables, press down with the back of a spoon or your hands.

Gently pull the cookie.

Continue forming the other flowers.

Mix in a pan the milk, parmesan cheese, cornstarch and nutmeg.

Heat and cook 5 minutes or until the mixture has a creamy consistency without ceasing to stir.

Divide the cream cheese on the plates around the pudding.

Serve immediately.