Elegant Eggplant Timbale with Pasta and Savory Meat Filling

Experience a masterpiece of gourmet cooking with this elegant eggplant timbale featuring pasta and seasoned ground meat. This visually striking baked dish, shaped in a cylindrical or semi-circular form, encases a savory blend of pasta, ground meat, and complementary ingredients within tender slices of grilled eggplant. It's an exquisite centerpiece for any celebration.

Step-by-Step Preparation

Total preparation time: approximately 1 hour 40 minutes

1. Step 1:

   Gather all necessary ingredients. Choose your preferred ground meat—beef, pork, or a blend. You can use pre-ground meat or prepare your own by finely grinding fresh meat in a food processor or meat grinder.

2. Step 2:

   Wash and dry the eggplants, then slice them into thin strips about 2-3 mm thick. Lightly brush each slice with vegetable oil and season with salt.

3. Step 3:

   Grill the eggplant slices on both sides until they develop attractive grill marks. Alternatively, you can brown them in a regular skillet or roast them in the oven until tender.

4. Step 4:

   Grate fresh mozzarella and finely grate Parmesan cheese to prepare for the filling.

5. Step 5:

   Finely dice the onion to add depth to the meat sauce.

6. Step 6:

   Heat vegetable oil in a deep skillet over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent and fragrant.

7. Step 7:

   Add the ground meat to the skillet. Cook for about 5 minutes, breaking up any clumps to ensure an even, flavorful texture.

8. Step 8:

   Incorporate crushed tomatoes, a splash of wine, pressed garlic, and your choice of spices. Simmer gently for 10 minutes, stirring occasionally. Cover the skillet if the sauce splatters. For convenience, you may substitute with prepared marinara sauce. Enhance flavor with herbs like oregano, basil, or thyme for a richer aroma.

9. Step 9:

   While the meat simmers, cook your preferred pasta in boiling salted water until al dente. Drain thoroughly.

10. Step 10:

    Combine the cooked pasta, sautéed meat sauce, mozzarella, Parmesan, and thawed green peas in a bowl. Mix until well blended. This will be your flavorful filling.

11. Step 11:

    Line a springform pan (about 9 inches in diameter) with parchment paper and lightly grease with vegetable oil. Arrange the grilled eggplant slices around the edges, letting a few slices hang over the rim to cover the filling later. Reserve extra slices just in case.

12. Step 12:

    Fill the eggplant-lined mold with the pasta and meat mixture, spreading it evenly. Properly size your pan to avoid overflow or gaps.

13. Step 13:

    Fold the overhanging eggplant slices over the filling to seal the top. Use reserved slices if needed to cover completely. Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until heated through and slightly golden on top. Oven temperatures may vary, so adjust accordingly.

14. Step 14:

    If using a springform pan, place a baking sheet lined with parchment or foil underneath to catch any potential drips. Once baked, allow the timbale to cool slightly, then carefully invert onto a serving plate. Garnish with fresh herbs like parsley or basil. Serve warm and enjoy this elegant, hearty dish!

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