EGGPLANT TIMBALE
WITH CHUNKY TOMATOE SAUCE
CHUNKY TOMATOE SAUCE
- 6 Tomatoes (red-ripe) (large)
- ¼ C Extra-virgin olive oil (plus extra for drizzling)
- 2 - 3 Garlic cloves (minced)
- Red chile pepper flakes (a Pinch)
- 2 Basil (fresh ) (leaves) (large )
- Salt
DIRECTIONS FOR CHUNKY TOMATO SAUCE
1. Bring a small pot of water to boil.
2. While you’re waiting for it to boil, put some ice in a bowl & add water to create a water
bath to plunge the hot tomatoes.
3. Once the water comes to a boil, add the tomatoes, one at a time.
4. When the water returns to the boil, count to 10, then remove it & put it in the ice water.
5. Continue until all tomatoes are blanched.
6. Remove the stem end & peel the skins from each tomato.
7. Set the tomatoes aside & discard the water bath.
8. Halve each tomato through the equator.
9. Squeeze each half, discarding the seeds (you can also use a finger to dislodge &
dispose of the seeds.
10. Dice the peeled & seeded tomatoes.
11. In a skillet heated over medium heat, heat the oil, then add the garlic & red chile flakes.
12. As soon as the garlic gives off its aroma & becomes opaque, add the chopped tomatoes, along with the basil & salt.
13. Cover the pan and cook over medium heat until the tomatoes soften & give up their
juice, 8 to 10 minutes.
14. Remove the lid and continue to cook the sauce over medium-high heat, stirring
occasionally, until the tomato sauce begins to thicken.
15. If you need to, use a wooden spoon to stir & help break up the tomato pulp.
16. Remove from heat and set the sauce aside while you assemble the eggplant timbale.
EGGPLANT TIMBALE
- 3 Eggplants (globe type)
- Salt (Coarse)
- 1 C All-purpose flour
- Olive oil (for frying)
- Tomato Sauce (Prepared) (Chunky)
- 1 C Parmesan cheese (grated)
- 1/2 lb Mozzarella (whole milk) (shredded)
- 3 Eggs (lightly beaten)
DIRECTIONS FOR MAKING THE EGGPLANT TIMBALE
- 1. Heat the oven to 350 degrees.
- 2. Trim the stem & root ends of the eggplants & cut them lengthwise into 1/3-inch
thick slices. - 3. Lay the eggplant slices out on paper towels & salt them generously, then set aside
until the salt begins to draw moisture from the eggplant (water will begin to bead up
on top of the slices), about 15 minutes. - 4. Rinse the eggplant slices & dry well using paper towels.
- 5. Lightly dredge the slices in flour, shaking off the excess.
- 6. In a heavy skillet with high sides, pour the olive oil to a depth of 1/4 inch.
- 7. Heat the oil until it is hot but not smoking.
- 8. Fry the eggplant slices in 1 layer, turning once as they brown and adding more oil
as necessary. - 9. As the slices brown & become tender, remove them, using tongs, to paper towels
to drain. - 10. To assemble the timbale, use a 2-quart souffle dish or springform pan.
- 11. Arrange just enough eggplant slices in an overlapping pattern, radiating from
the center, so that the eggplant comes about halfway up the sides & covers the
bottom of the dish. - 12. Place more eggplant slices, vertically, in a slightly overlapping fashion (from where
the first slices end), up & over the sides of the dish & overhanging the edge. - 13. Cover the bottom layer of eggplant with 3T to 4 T of the tomato sauce, then sprinkle
- 14. Cover the sauce with a layer of eggplant, cutting the pieces to fit if necessary.over a
few 3 T each grated Parmesan & shredded mozzarella. - 15. Continue layering with sauce, Parmesan, mozzarella & eggplant until all the eggplant
slices are used & ending with eggplant, sauce & Parmesan without mozzarella. - 16. Using a knife, make incisions through the layers of eggplant.
- 17. Pour the beaten eggs over the layered eggplant, making sure the eggs seep through
& around the layers. - 18. Fold over the eggplant slices from the sides, to create the final layer.
- 19. Bake the timbale until the eggs are set & the timbale is bubbling hot, about 40 minutes.
- 20. Cool the timbale at least 15 minutes before unmolding.
- 21. Invert the dish onto a serving plate & unmold.
NOTES
Each of 8 servings:
Calories 459; Protein 16 grams; Carbohydrates 30 grams; Fiber 7 grams;
Fat 32 grams; Saturated fat 9 grams; Cholesterol 101 mg;
Sugar 9 grams; Sodium 396 mg
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