Timballo di Melanzane (Eggplant Timbale)
Source: Recipe courtesy Tuscan Women Cook and Ristorante Redaelli Walter
Tuscan Women Cook is a school that hosts classes in the Italian medieval village of Montefollonico. For the fall harvest season, when Tuscany really shines, this recipe, from Chef Walter Redaelli of Ristorante Walter Redaelli is so impressive.
Ingredients
1 1/4 lbs. eggplant, about 2 large eggplants
1 tsp. salt
6 Tbsps. olive oil
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
2 large eggs
12 large fresh basil leaves, chopped, more to taste
salt, to taste
1 cup light tomato sauce
fresh basil and cherry tomatoes, for garnish
extra virgin olive oil, for garnish
fresh ground black pepper
Steps
1. Peel and chop the eggplant into rough 2-inch pieces. Toss the eggplant with 1 teaspoon of salt and let sit in a colander for 15-20 minutes to drain. Dry the eggplant pieces with paper towels.
2. Heat 3 Tbsps. of olive oil in a large skillet. Add half the eggplant pieces. Cook over medium high heat turning the pieces so they cook evenly. Once cooked, transfer them to a bowl. Repeat with the remaining eggplant pieces. Let the eggplant cool to room temperature.
3. Preheat the oven to 275℉. Butter six ramekins (5-to-6-ounce capacity). Place them on a baking sheet.
4. Put the cooled eggplant, ricotta, parmesan, eggs and basil in the bowl of a food processor fitted with the metal blade. Pulse 8 - 12 times until the mixture is smooth with some texture. Adjust the seasoning to taste. Divide the mixture evenly between the buttered ramekins.
5. To serve, run a knife around the edge of the eggplant mixture then invert the mold onto a serving plate. Garnish with some of the tomato sauce, a slice of mozzarella, cherry tomatoes and basil. Drizzle with olive oil and season with black pepper.