Sicilian timbale
Recipe first for 4 people based on Long Eggplants with tomato - cooking method grill oven.
Preparation:
Preparation: Wash the aubergines, cut them lengthwise into slices of the same thickness of half a cm, sprinkle them with coarse salt and place them on an inclined cutting board to allow them to lose their water. Soften the carrot, a celery rib and the chopped onion, then add the tomato and peas. Add salt and pepper and cook for 20 minutes. Wash and dry the aubergines, brush them with oil and grill them. Boil the pasta, and season it with the sauce, basil, diced mozzarella and parmesan. Line a mold with baking paper, cover the bottom and sides with half of the aubergines and turn half of the dough inside out and add the egg slices. Cover with the remaining pasta and finish with the leftover aubergines and a sprinkling of parmesan. Put in a hot oven at 190 degrees for thirty minutes. Unmold the timbale and serve immediately.
Ingredients:
Ingredients: 3 Long Aubergines - 300 G Penne Type Pasta - 2 Boiled Eggs - 100 G Frozen Peas - 400 G Chopped Tomatoes - Grated Parmesan Cheese - 1 Tablespoon Chopped Basil - 1 Mozzarella - 1 Onion - 1 Carrot - Celery - Butter - Salt - Pepper - Extra-virgin olive oil
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