Timbale with eggplant, figs and goat cheese

Peel the eggplants and cut them into slices. Brush them with EVOO and season with salt and pepper. Bake for 20 minutes.

Meanwhile, cut the onion into julienne strips and sauté it in a frying pan with EVOO and patience. When it is well poached, add the sliced figs and the date paste to mix it all together. Remove and reserve the onion and figs.

In the same pan where the juices and remains of the figs and date paste will have remained, add 2 teaspoons or more of lemon juice (without overdoing it so that it does not become too acidic) and a little water if necessary. Cook and stir a little with the paddle until you obtain a liquid sauce but a little thicker and with a caramel color. Set aside.

Toast the bread and cut it in a circular shape with the mold you are going to use to assemble the timbale (it will serve as a base). Put the cherries in a small glass covered with film for 1 or 1:30 minutes in the microwave. Remove the eggplants from the oven without turning it off.

We assemble our timbale with a circular and metallic mold. Put the bread on the base, a layer with half of the eggplant slices, the next one with the onion and the fig and repeat another layer of eggplant with the rest of the eggplant. On top we place the cherrys and crown with the cheese. Put the mold in the oven for about 5 minutes to slightly melt the cheese and allow all the ingredients to get some temperature.

Remove from the oven, unmold on a plate and sprinkle the fig, date and lemon sauce on top. Enjoy.