Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

13 September 2010

Grilled Eggplant, Tomato, & Mozzarella Timbale

This is a simple yet impressive dish that can be prepared well in advance. In fact it's better if it sits in the refrigerator for at least a few hours before serving. The flavors exemplify the end of summer when tomatoes, eggplant, and basil are plentiful. I generally make this in an 8" x 4" ramekin/ souffle mold with straight sides but it would also be fine in a loaf pan or a springform pan. You can substitute flavors based on what you have in your garden and what you prefer. Roasted peppers or grilled zucchini would both be nice additions. These are some of my favorite late summer flavors.


Grilled Eggplant, Tomato & Mozzarella Timbale:
Yields 6 servings

1 large globe eggplant, sliced into 3/8" rounds (about 12 slices total)
5 medium tomatoes (early girl or similar), sliced into 3/8" rounds (about 20 slices total)
3 large balls fresh mozzarella (ovolene size)
20 basil leaves
2 TB black olive tapenade
2 TB extra virgin olive oil
sea salt & freshly ground black pepper
1 tsp fennel pollen (optional)

1) Line your mold completely with plastic wrap. Make sure the bottom is entirely covered and the sides are lined, all the way to the top. Allow enough overhang for folding the plastic over the top of the dish.

2) Brush the eggplant slices with olive oil and sprinkle with salt & pepper. Grill until tender, about 3-4 minutes per side. Set aside to cool.

3) When you're ready to assemble, place a layer of the grilled eggplant on the bottom. Arrange decoratively since when the dish is turned out, this will be the top. Add a layer of tomatoes and sprinkle with salt, pepper, and fennel pollen. Place a layer of mozzarella on top of the tomatoes, followed by a layer of basil leaves. Spread 1 TB of the olive tapenade over the basil. Repeat the layers, starting with tomatoes and ending with eggplant which will be the top layer in your mold.

4) Fold the plastic wrap over the top of the dish and press down firmly. Refrigerate for at least 2 hours or overnight.

5) When ready to serve, fold back the top plastic wrap and place your serving plate face down on the top of the mold. Invert the mold onto a serving plate. Pull away the mold and peel off the plastic wrap. Slice into wedges (if using a round mold) or into slices (if using a rectangular mold). Serve chilled.


  1. I love this recipe and would like to know if I may link to it on our site, Maybe even post the recipe in our recipes section, with your permission of course.


  2. Heather@DinnerTonight15 March, 2011

    Hi Mike- Of course, I'd be delighted if you shared the link and my recipe on your site. I love your fennel pollen!