RECIPES
Vegetable Timbale (cooked)
adapted from Ultimate Vegetarian Recipes
(Parragon Publishing UK 2003 edition)

Ingredients

  • 1 large eggplant
  • 1/2 cup macaroni (Tubettini or Orzo)
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 ear corn, cooked ( or 1/2 cup canned)
  • 1/4 cup frozen peas, thawed
  • 4 oz spinach
  • 1/4 cup grated cheddar cheese
  • 1 egg, beaten
  • 3 cups canned, diced tomatoes
  • 1 tbs chopped basil
  • salt and pepper

Sauce:
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 3 tbsp chopped basil
  • 1 tbsp raw sugar (or agave)

Instructions

  • Boil salted water, add ear of corn cook till tender. Remove kernels with knife and set aside. (option use canned corn).
  • 2 Cut the un-peeled eggplant lengthwise into thin strips, using a potato peeler. Place strips in a bowl of salted boiling water and leave to stand for 3-4 minutes. Drain Well.
  • 3 Lightly grease four 1/2 cup size ramekin dishes and use the eggplant slices to line the dishes, leaving 1 inch of eggplant overlapping at top of ramekin.
  • 4 Cook the pasta in a pan of boiling water for 8-10 minutes until al dente. Drain. Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes. Stir in the corn and peas and remove from heat.
  • 5 Blanch the spinach, (about 1 minute), drain well, chop and reserve. Add the pasta to the corn mixture with the cheese, egg, tomatoes and basil. Season and mix.
  • 6 Half-fil each ramekin with some of the pasta mixture. Place the spinach on top and then the remaining pasta mixture. Fold the eggplant over the pasta filling to cover. Put the ramekins in a roasting pan half-filled with boiling water, cover with foil and cook in a pre-heated oven, 350 F, for 20-25 minutes, or until set. Meanwhile, heat the sauce ingredients in a pan. Turn out the ramekins and serve immediately with the sauce over it.
  • Suggestion: This “appetizer” can be served on top of a salad for a satisfying meal.

Recipe Hint
  • Try substituting 2 large zucchini for the eggplant.
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