Timballo di Melanzane is made with pasta and a meat sauce made with peas. Delicious slices of grilled eggplant wrap around the pasta and it is baked together. A beloved family recipe perfect for the holidays or a special occasion.
– For the Meat Sauce: – 3 Tablespoons extra-virgin olive oil – ¼ cup of onion chopped you can use sweet onion or yellow onion – 1 ½ pounds lean ground beef you could do a mixture of pork/beef or however you prefer – 1 cup dry white wine – 2-28 ounce can of whole tomatoes I use San Marzano, remove the tough inside and puree' in a blender – 6 fresh basil leaves torn into small pieces – 1 cup of fresh or frozen baby peas canned does not work for this recipe – 2 ½ teaspoons sea salt – ¼ teaspoon black pepper – Eggplants – 2 huge or 3 medium eggplants – ⅓ cup extra-virgin olive oil maybe more (if needed) – salt – freshly ground pepper – Pasta – 1 lb penne or rigatoni – a few handfuls of fresh basil roughly chopped or hand torn
Cook time: 30 min
A timbale or timballo is a deep dish pasta dish (usually made in a springform pan) that is totally enclosed by a crust. The filling could have different shaped pasta mixed with different types of sauce and various cheeses. There are also versions where besciamella sauce is folded in with the sauce and the pasta. The variations really could be endless!
How to store an eggplant timbale? Store in an airtight container in the refrigerator for up to 5 days. Reheat any leftovers on a baking sheet or oven-proof casserole in a 350F oven until heated through (about 15 mins).
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