Prepping the filling for the timbales took about 1/2 hour. The sauce is easily made while the timbales are roasting in a water bath for 1 hour.
Eggplant Timbales with Tomato-Basil Sauce
- 4 cups peeled eggplant cubes (1/2-inch dice)
- olive oil for the pan
- Kosher salt
- 1 - 15-ounce container low fat ricotta cheese
- 1/3 cup toasted pine nuts
- 2 tablespoons chopped sundried tomatoes, packed in oil, drained
- 3/4 cup coarsely grated
- Parmigiano reggiano cheese
- 1/3 cup toasted, seasoned bread crumbs (What about a little oat bran instead?)
- 2 eggs
- 1 1/2 teaspoons
- Italian herb mix
- Kosher salt
- Freshly ground
- Black pepper
Preparation:
Pre-heat oven to 375 degrees.
Using a very sharp chef's knife, slice the peel from the eggplant, cutting off the stem and stern ends.
With the eggplant sitting upright, cut 1/2-inch wide lengthwise slices, then cut each slice in 1/2-inch wide lengthwise strips, then cut those into 1/2-inch cubes.
(It took 1 large and 3 small eggplants to get 4 cups of cubes.)
Place these in a large, well-oiled roasting pan and roast at 375 degrees for about 18 minutes, shaking the pan frequently, until the cubes are golden brown and softened.
Remove the pan from the oven, then the cubes from the roasting pan and set aside to cool.
Turn the oven down to 350 degrees, wipe the roasting pan and set aside. You will use this in a few minutes to bake the timbales.
Preparation:
Pre-heat oven to 375 degrees.
Using a very sharp chef's knife, slice the peel from the eggplant, cutting off the stem and stern ends.
With the eggplant sitting upright, cut 1/2-inch wide lengthwise slices, then cut each slice in 1/2-inch wide lengthwise strips, then cut those into 1/2-inch cubes.
(It took 1 large and 3 small eggplants to get 4 cups of cubes.)
Place these in a large, well-oiled roasting pan and roast at 375 degrees for about 18 minutes, shaking the pan frequently, until the cubes are golden brown and softened.
Remove the pan from the oven, then the cubes from the roasting pan and set aside to cool.
Turn the oven down to 350 degrees, wipe the roasting pan and set aside. You will use this in a few minutes to bake the timbales.
Meanwhile, combine the ricotta cheese, pine nuts, sundried tomato, parmesan, bread crumbs, Italian herbs (crush them with your fingers as you add them to release the fragrance) and eggs in a bowl and mix well.
Fold in the roasted eggplant as soon as it's cool enough to handle. Mix well but don't break up the cubes.
Season to taste with kosher salt and black pepper if needed.
Fill 6 6-ounce, lightly oiled, ceramic ramekins with the eggplant filling. Place the filled ramekins into the roasting pan and pour enough hot water into the pan to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and roast in the oven for 1 hour or until firm to touch and slightly golden brown.
Using tongs, carefully remove the ramekins from the water bath and set on a heat-proof surface.
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