Best Eggplant Aubergine Timbale With Two Sauces Recipes

EGGPLANT TIMBALE

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 (AUBERGINE) TIMBALE WITH TWO SAUCES

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.

EGGPLANT TIMBALE

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.

EGGPLANT TIMBALE

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 (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)

Steps:

• Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
• Scrape the purple skin off, and discard skin.
• Mash eggplant well with a wooden spoon,.
• Add salt and pepper, to taste.
• Mix grated onions with one tsp of mazola oil.
• Add to mashed eggplant.
• Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
• Add lemon juice.
• Mix well, and serve as an appetizer on crackers or other bread rounds.

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Steps:

• Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
• Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
• Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
• Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.