Eggplant Timbale

This dish is great with grilled meats and lamb dishes and works well with any entrée with Mediterranean spices and flavors.

Serves: 4Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1 medium eggplant, halved
  • Olive oil
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup milk
  • 1 egg
  • 1 egg yolk
  • Pinch of ground cumin (or to taste)
  • Butter, softened


  • Preheat the oven to 350°F. Brush the eggplant with olive oil and season with salt and pepper. Roast the eggplants in the oven on a nonstick baking sheet, turning occasionally, until soft. This will take about 45 minutes to 1 hour.
  • Allow to cool and use a spoon to scoop out the flesh of the eggplant. Reserve the flesh and discard the skins. In a food processor or blender, process the eggplant until smooth. Discard all but ½ cup of the purée (or freeze the extra purée for the next time you want to make this recipe). The frozen purée will last in an airtight container for 2 weeks. Add the milk, egg, egg yolk, salt, and pepper to taste, and cumin to the eggplant purée; process until smooth.
  • Lightly butter four 4-ounce ramekins. Pour the custard into the molds and place in a baking dish. Fill the dish with boiling water ⅔ of the way up the sides of the ramekins. Bake for about 1 hour or until just set. Unmold the custards and serve on the side with any main dish.