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Aubergine and meatball Timballo

Timballo di Melanzane - Aubergine and meatball Timballo

 




Ingredients:

For the timballo:
  • 2 large aubergines
  • 150g scamorza cheese or mature cheddar cheese
  • Oil
  • Salt

For the meatballs:
  • 2 large aubergines
  • 200g minced pork
  • 200g minced veal
  • Fresh parsley
  • 1 egg
  • 3 Garlic cloves
  • Breadcrumbs
  • Extra virgin olive oil
  • Salt and pepper

For the sauce:
  • 300g passata
  • 2 garlic cloves
  • Fresh basil leaves
  • 2 spoonfuls of extra virgin olive oil
  • Salt
  • Peperoncino

 
Method:

1. Start by making the aubergine balls.
2. Take the 2 aubergines and brush with a little oil and poke them with a fork.
3. Place them on a lined baking tray and cook in a pre-heated oven of 200oC for about 30 minutes until they are soft to touch.
4. Remove from the oven and let cool.
5. Once cool, peel the aubergines, squeeze and remove most of the liquids.
6. With a fork make a rough puree from the aubergine flesh and add the chopped fresh parsley, chopped garlic, egg and season with salt and pepper.
7. In another bowl mix together the minced meat and add salt and pepper to season.
8. To both mixtures, add breadcrumbs until a good consistency is achieved for shaping.
9. Leave both mixtures to rest for 20 minutes and then form small "glass marbles" sized balls from the mixture and fry in a little oil.

For the timballo:
1. Wash the aubergines and cut them into slices of approximately 5mm in thickness and fry. Drain the excess oil and add a little pepper to each slice.
2. In a high sided moulding dish, add the aubergine slices, overlapping each slice and slightly in a crossed pattern.

For the sauce:
1. Brown in a casserole dish the garlic cloves and with a little oil, add the passata and cook for 20 minutes.
2. Flavour with fresh basil leaves and season with salt and a pinch of peperoncino.

For the aubergine timballo:
1. Add a mixed layer of aubergine and meat balls and then a layer of the sauce, a few spoonfuls at a time and then add a layer of grated scamorza cheese.
2. Continue this process until all the ingredients are used but keeping in reserve a little of the sauce for serving.
3. Cook the timballo in a pre-heated oven of 180oC for 25 minutes.
4. Remove the timballo from the oven and leave to cool for 10 minutes
5. Turn out the timballo from the moulded dish and serve with a little of the sauce.