Timballo di Melanzane
Ristorante Redaelli Walter in Sinalunga
Servings: 6
Ingredients
- 1¾ pounds eggplant, about 2 large eggplants
- 1 tsp salt
- 6 tbsp olive oil
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese
- 2 large eggs
- 12 large fresh basil leaves, chopped, more to taste
- salt to taste
- 1 cup light tomato sauce
- 6 slices buffalo mozzarella
- fresh basil and cherry tomatoes for garnish
- extra virgin olive oil for garnish
- fresh ground black pepper
Instructions
- 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.
- Heat 3 tablespoons 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.
- Preheat the oven to 275℉. Butter six ramekins (5-to-6-ounce capacity). Place them on a baking sheet.
- 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.
- Bake in the oven for 30 minutes until the mixture is lightly set. Let the timbales rest for 10 minutes.
- 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.