2 red peppers, cored, grilled until blackened and peeled
½ mozzarella, sliced
2 portions cooked gluten free pasta shapes
dressed rocket leaves (optional)
balsamic vinegar and extra virgin olive oil vinaigrette
Cut the eggplant lengthways, brush with olive oil and grill or fry until tender, set aside.
Line two moulds with cling film, to make the timbales easy to remove.
Add a slice of mozzarella to the base of the mould then line the moulds with the eggplant, making sure the pieces overlap and overhang the sides.
Add the red pepper and some of the remaining mozzarella and spoon into the moulds.
Press down well until the moulds are full and fold the overhanging pieces of eggplant over the top.
Weight down and leave for a couple of hours in the fridge before turning out and serving surrounded by the warmed gluten free pasta shapes and garnished with the rocket leaves (if using), a drizzle of the dressing and a little torn basil.