Baked Eggplant and Penne Timballo | Italian Classic
(0)
55 min
Under an hour
Sezamo
Un preparat spectaculos și reconfortant din sudul Italiei: paste penne aromate învelite într-o mantie aurie de felii subțiri de vinete rumenite la cuptor, cu miez cremos de mozzarella și parmezan.
Ingredients
Preparation method
Preparing the eggplants and sauce
Preheat the oven to 200°C. Wash the eggplants and slice them lengthwise into slices about 5 mm thick. Place the slices on baking trays lined with baking paper, brush both sides with 25 ml of extra virgin olive oil, and sprinkle with a little sea salt. Bake for 15-20 minutes until tender and lightly browned.
In a large skillet, heat the remaining 15 ml of olive oil and sauté the crushed garlic for 1 minute until fragrant. Pour in the tomato passata, season with sea salt and ground black pepper, then simmer the sauce over medium heat for 12-15 minutes until nicely thickened. At the end, add the torn fresh basil leaves.
Boiling the pasta and assembling the timballo
Boil the penne pasta in a large pot of salted water for 3 minutes less than the time indicated on the package (very al dente). Drain the pasta and mix well with 3/4 of the tomato sauce, half of the grated Parmesan, and the diced fresh mozzarella.
Chef's tip
Be sure to let the timballo rest for 10-15 minutes after baking. If you slice or unmold it while piping hot, it will lose its beautiful shape.
For an even richer texture, you can also add a few finely diced baked eggplant cubes or a thin layer of ricotta to the filling.
15 min
Under an hour
