Chef Giovanna Alonzi from Terroni Restaurant shares her recipe for Eggplant Timballo – a delicious baked pasta dish with eggplant and tomatoes.
1 package (330g) of Cowichan Pasto Co. Spelt Creste di Gallo, boiled and cooled according to package instructions
50 grams of pecorino romano
50 grams of ricotta salata
1 Ontario Garlic clove, minced
1 medium eggplant, cubed to 2cm and fried until golden
300 grams of cherry tomatoes
150 grams of grated mozzarella
25 grams of basil chiffonade
25 grams of Terroni E.V.O.
15 grams of Terroni Peperoncini
4 Japanese eggplants sliced north to south as thinly as possible, deep fried until golden
Salt and pepper to taste
6 oven proof round ramekins, about 5” in diameter
- In a large bowl, mix together the cherry tomatoes, E.V.O., pecorino, ricotta salata, basil, garlic, peperoncini, salt and pepper and leave sitting at room temperature for about 15 minutes. Add the boiled pasta, fried eggplant cubes, and mozzarella. Mix well and taste for salt.
- Grease the oven proof ramekins with a little olive oil and line each with the eggplant slices, overlapping them slightly and completely covering its surface, leaving the longer part to hang over the sides of the ramekin.
- Fill each ramekin with about a cup and a half of the pasta mix and cover the pasta with the eggplant slices. Do the same for the remaining five ramekins.
- Bake at 350 F for about 25 minutes. Once out of the oven, let the timballo rest for about 5 minutes in the ramekin.
- Set up 6 serving plates and unmould each timballo onto a plate. Garnish each plate with cherry tomatoes, grated parmigiana and pretty little basil leaves.
Chef Giovanna Alonzi from Terroni Restaurant curates our September CHEF’S BOX. Don’t miss her ingredient picks from small batch food producers and exclusive recipes for a Southern Italian-inspired dinner.