EGGPLANT TIMBALE
Make and share this Eggplant Timbale recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
- To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve. 8.
Nutrition Facts : Calories 466.5, Fat 24.5, SaturatedFat 7.6, Cholesterol 38.8, Sodium 658.2, Carbohydrate 42.5, Fiber 10.5, Sugar 8.8, Protein 14.9
EGGPLANT TIMBALE
I saw this recipe on the foodnetwork channel, courtesy of Giada De Laurentis. You need a 9 in. springform pan.
Provided by Chef Mean Green
Categories Vegetable
Time 1h45m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.
- Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.
- Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.
- Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.
- Add the peas and marinara sauce and stir to combine.
- Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F.
- Line the springform pan with the grilled eggplant.
- Be sure that the slices overlap and hang over the edge of the pan.
- Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.
- Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.
- Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.
- To serve, invert the timbale onto a serving plate and remove the springform pan.
- Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.
- Slice and serve.
Nutrition Facts : Calories 992.7, Fat 55.7, SaturatedFat 16.1, Cholesterol 77.6, Sodium 1316.6, Carbohydrate 85, Fiber 20.9, Sugar 17.7, Protein 29.8
EGGPLANT TIMBALE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
EGGPLANT TIMBALLO WITH CAVATELLI
Steps:
- Preheat oven to 350 degrees F.
- Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.
- Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
- Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.
- In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
- In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.
- To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.
- In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.
- Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.
TIMBALES
Steps:
- Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
- Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
EGGPLANT (AUBERGINE) TIMBALE WITH TWO SAUCES
Make and share this Eggplant (Aubergine) Timbale With Two Sauces recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For timbale: Preheat oven to 375°F.
- Butter four, 4-oz timbale molds generously.
- Heat olive oil in large skillet over medium-high heat.
- Add garlic.
- Add eggplant and cook until tender and slightly caramelized, stirring often, about 25 minutes.
- Add cream to eggplant and cook until absorbed, about 5 minutes.
- Transfer to processor and puree until smooth.
- Transfer to bowl.
- Stir in cheese, then egg, and season.
- Spoon into prepared molds (can be prepared 6 hours ahead, bring to room temperature before continuing).
- Set molds in roasting pan.
- Pour enough hot water to come halfway up sides of molds.
- Bake until firm to touch and tester comes out clean, about 40 minutes.
- Cover with foil if browning too quickly.
- Prepare broccoli sauce: Heat olive oil in large skillet over medium heat.
- Stir in shallot; and broccoli and broth and cook until crisp-tender, about 5 minutes.
- Do not overcook or broccoli will lose colour.
- Transfer to processor.
- Add cream and puree until smooth.
- Season.
- For gorgonzola sauce: Stir cream, cheese and butter in small skillet over medium heat until cheese and butter melt and sauce thickens, about 3 minutes.
- Season.
- To serve: Spoon broccoli sauce onto each plate.
- Unmold timbale atop sauce.
- Spread Gorgonzola Sauce on top.
- Garnish with arugula and chopped tomato.
Nutrition Facts : Calories 739.5, Fat 71.9, SaturatedFat 29.4, Cholesterol 192.4, Sodium 519.2, Carbohydrate 14.3, Fiber 4.7, Sugar 3.7, Protein 13.9
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EGGPLANT-PARMESAN TIMBALES RECIPE - FOOD & WINE …
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- Preheat the oven to 400°. Brush six 1/2-cup ramekins with olive oil and coat the bottoms and sides with the bread crumbs. Tap out any excess crumbs.
- Squeeze as much juice from the tomatoes as possible; discard the juice. Heat 2 tablespoons of the oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic. Add the tomatoes and cook over moderately high heat until reduced to a thick sauce, about 20 minutes. Remove from the heat, add 2 tablespoons of the basil and season with salt.
- Slice the wider eggplant lengthwise into eighteen 6-by-1/4-inch-thick strips. Cut the narrow eggplant crosswise into eighteen 1/4-inch-thick rounds. Arrange the strips and rounds on a rimmed baking sheet, brush with 6 tablespoons of the oil and season with salt and pepper. Bake for about 8 minutes, or until tender. As the eggplant is done, transfer the slices to a platter, keeping them intact. Lower the oven temperature to 375°.
- Line each ramekin with 3 strips of eggplant, allowing the excess to hang over the edges. Add about 1 tablespoon of the tomato sauce, a large pinch of the basil and 1 tablespoon of the mozzarella and cover with an eggplant round. Repeat the layering process 2 more times. Bring the overhanging strips of the eggplant over the filling to enclose it.
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