Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia
Recipe Type: First Course (Primo)
Cuisine: Sicilia
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Categories: Kids, Healthy*grill the aubergine instead of frying, Gluten free*use gluten free pasta, Dairy Free* eliminate the cheese [br]This dish has a wow factor to the presentation that makes it perfect for entertaining and holidays. The children will be overjoyed with the baked pasta filling. The key to this recipe is to use good, flavourful tomatoes and good quality pasta which will not become overly soft when baked.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00309-680×438.jpg” width=”680″ height=”438″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00309″]
- 5 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-a/#go-aubergine” target=”_blank”]aubergines (eggplant)[/url], sliced 2 to 3 mm thick (skin on)
- 120 ml vegetable oil
- 20 mls extra-virgin[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-olive-oil” target=”_blank”]olive oil[/url]
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-g/#go-garlic” target=”_blank”]garlic cloves[/url], skin removed and finely chopped
- 2 medium [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-onion” target=”_blank”]onions[/url], skin end ends removed and finely chopped
- 1 kilo [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-t/#go-plum-tomato” target=”_blank”]plum tomatoes[/url], skin and seeds removed ([url href=”https://www.livingalifeincolour.com/kitchen/technique/vegetable-preparation/how-to-remove-the-skin-and-seed-from-tomatoes/” target=”_blank”]see method here[/url]) and coarsely chopped (can replace with two[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-t/#go-pelatti-tomato” target=”_blank”]tins of peeled San Marzano tomatoes[/url])
- 1/2 teaspoon fresh [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-oregano” target=”_blank”]oregano[/url], rinsed and finely chopped or 1/4 teaspoon dried oregano
- 10 leaves [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BASIL” target=”_blank”]basil,[/url] rinsed, dried and finely chopped
- 500 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-p/#go-rigatoni” target=”_blank”]short tubular pasta[/url] such as penne or rigatoni
- 200 grams sliced block[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-MOZZARELLA” target=”_blank”]mozzarella[/url], [i]caciocavallo cheese
- 50 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-PARMIGIANO-REGGIANO-PDO” target=”_blank”]Parmigiano-Reggiano[/url][/i] or [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-pecorino” target=”_blank”][i]Pecorino[/i][/url]cheese, finely grated
- 20 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BUTTER” target=”_blank”]butter,[/url] room temperature
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-Salt” target=”_blank”]Sea salt[/url]
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BLACK-PEPPERCORN” target=”_blank”]Black pepper[/url], freshly ground
Instructions
- Toss the aubergine slices in a couple of 10 grams (2 teaspoons) sea salt and let sit in a colander for 30 minutes in the sink.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00332-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00332″]
- Meanwhile line a springform pan with parchment paper and preheat the oven to 200C.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/12/meimanrensheng.com-3-grease-pan-and-line-with-paper.jpg” width=”600″ height=”400″ class=”aligncenter size-full” title=”meimanrensheng.com 3 grease pan and line with paper”]
- In a large frying pan, heat the vegetable oil over medium heat. Fry the aubergine slices in the oil until golden and then turn over (about 2 minutes each side). Fry until golden on both sides and remove to drain on a wire rack.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00346-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00346″]
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00359-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00359″]
- When cool enough to handle, line the pan with the aubergine, overlapping the slices slightly to cover the bottom and sides. Leave enough to make a layer in the middle and to cover the top. Leave longer slices on the sides to fold over the top when finished.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00428-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00428″]
- Fill a large pot with 6 litres of water and 60 grams of salt (it will mostly be washed away). Separately, in a large saucepan fry the garlic and onions in the olive oil until soft, about 5 minutes.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00398-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00398″]
- Add the tomatoes, cover and cook for 30 minutes, squashing the tomatoes as you go.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00418-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00418″]
- Add the oregano, basil and salt and pepper to taste. Remove from the heat.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00441-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00441″]
- Boil the pasta, giving it a good stir after being added to the water. Cook for the amount of time indicated on the package minus 4 minutes. Drain the pasta and mix with the tomato sauce.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00454-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00454″]
- Pour half of the tomato pasta into the aubergine lined tin.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00466-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00466″]
- Top evenly with the cheeses.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00477-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00477″]
- Place a layer of sliced aubergine on top of the cheese.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00491-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00491″]
- Add the remaining tomato pasta.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00497-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00497″]
- Fold the long slices on the sides over the top of the pasta, filling in with the rest of the aubergine. Smear the butter evenly over the top.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00530-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00530″]
- Bake for 30 minutes. Remove and let sit for at least 15 minutes before turning out onto a plate.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00533-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00533″]
- Serve in slices.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2017/04/meimanrensheng.com-timbale-di-melanzane-00597-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com timbale di melanzane-00597″]