Eggplant Timbale

Eggplant Timbale: A Flavorful Vegetarian Delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

The history of the Eggplant Timbale recipe is fascinating and full of flavor, with roots in traditional cuisines that blend vegetables with pasta and aromatic sauces. This recipe is not just a meal, but a true culinary masterpiece that can be customized according to preferences. Eggplants, with their velvety texture and subtle taste, add a touch of elegance and healthiness to a dish that you will surely love.

Ingredients:

- 100 g penne
- 2 kg long eggplants
- 1 grated zucchini
- 50 ml olive oil
- 1 medium onion, grated
- 1 clove of garlic, grated
- 1 grated carrot
- 50 g finely chopped tomato pulp
- ¼ teaspoon cinnamon
- ¼ teaspoon spicy seasoning
- 4 tablespoons finely chopped parsley
- Salt, to taste
- Pepper, to taste
- 2 tablespoons cornstarch
- 120 ml soy milk
- ¼ teaspoon nutmeg

Steps to achieve a perfect result:

1. Preparing the vegetables: Start by slicing the eggplants. Use a sharp knife to cut 3-4 round slices from the eggplants, and slice the rest lengthwise into pieces about 1 cm thick. This will ensure a varied texture and a beautiful presentation.

2. Removing water from the eggplants: Sprinkle salt on the eggplant slices and let them sit in a colander for about 1 hour. This will help remove excess water and prevent the eggplants from becoming soft and sticky during cooking. After an hour, rinse the eggplants well with cold water and gently squeeze them to remove excess water.

3. Frying the eggplants: In a large skillet, add the olive oil and heat it over medium heat. Fry the eggplant slices for a few minutes until they become lightly golden. Then place them on a plate lined with paper towels to absorb excess oil.

4. Preparing the vegetables for the sauce: In the same skillet, add the grated onion and garlic. Sauté for 2-3 minutes until they become translucent, then add the grated carrot, zucchini, and tomato pulp. Continue to sauté the mixture for about 5-7 minutes until the vegetables soften.

5. Seasoning: Add the chopped parsley, cinnamon, spicy seasoning, salt, and pepper. Let the sauce simmer on low heat for 20 minutes, stirring occasionally, until it thickens.

6. Preparing the soy sauce: In a small bowl, dissolve the cornstarch in a little water. Add the soy milk and mix well. Pour the mixture into the skillet and simmer on low heat, stirring constantly, until the sauce thickens. Add nutmeg, salt, and pepper to taste.

7. Cooking the pasta: Boil the penne pasta in salted water according to the package instructions. When done, drain and mix with the vegetable and soy sauce.

8. Assembling the timbale: Grease a round, deep dish with oil or butter to prevent sticking. Arrange the round eggplant slices in the center, and the long ones around the edges, creating a flower effect. Place half of the pasta mixture in the dish, then add a layer of eggplants, followed by the remaining pasta. Fold the edges of the eggplants inward, covering everything.

9. Baking: Preheat the oven to 200°C and bake the timbale for about 45 minutes. Let it cool well before removing it from the dish to avoid destroying the flower shape.

10. Serving: It is recommended to let the timbale cool slightly before serving. You can garnish the dish with freshly chopped parsley for a splash of color and flavor. This recipe pairs perfectly with a fresh green salad or a garlic yogurt sauce.

Useful tips:

- If you find the eggplant recipe complicated, you can simply prepare the pasta with vegetables without baking it in a timbale shape. The taste will be just as delicious and easier to make.
- You can experiment with other vegetables, such as bell peppers or mushrooms, adding them to the sauce for a different flavor.
- Use a silicone mold to make it easier to remove the timbale after baking. This will allow you to achieve a perfect shape without the risk of it falling apart.

Nutritional information:

This recipe is rich in fiber due to the vegetables and whole wheat pasta, providing a hearty and nutritious meal. Additionally, the addition of soy milk and nutmeg contributes protein and antioxidants, supporting a balanced diet.

Frequently asked questions:

1. Can I use frozen eggplants?
- It is recommended to use fresh eggplants for the best texture and flavor, but you can also use frozen eggplants, making sure to thaw and drain them well.

2. How can I store leftover timbale?
- The timbale can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat it in the oven to restore its crispy texture.

3. What drinks can be paired with it?
- This dish pairs excellently with a dry white wine or a fresh lemonade, providing a pleasant contrast to the rich flavors of the vegetables.

Let's get cooking! Eggplant Timbale is not just a delicious meal, but also a culinary experience you can enjoy with loved ones. We look forward to your impressions and suggestions!