Timball in the XVIII century became the pearl of high French cuisine the royal court. Cooking timber was considered a sign at that time. good taste and progressive looks in cooking. Term itself refers not specifically to the dish, but rather to its technique cooking, much attention was paid to the appearance of the dish, and it was carefully decorated. In a baking dish on the bottom and on the sides are covered with a pasta, eggplant or rice and is filled with a wide variety of meat fillings. Even in our time this spectacular casserole cake will decorate any holiday the table will conquer not only with its appearance, but also with taste. For timbala from eggplant, it is better to choose the fruits more genuine, so that they are easier to cover the filling. When preparing it, it will take a little dexterity. Lay the casserole out of fried eggplant. Fill it with a mixture of minced meat, cheese and pasta and bake. When cheese it will melt, the timber will keep its shape and delight the eye. с друзьями: 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium eggplants, sliced 0.5 cm thick.
- 1/3 Art. olive oil plus 2 tbsp. l
- 0.5 tsp salt
- 1/4 tsp ground black pepper
- 220 gr penne pasta (feathers)
- 1 medium onion, diced
- 250 gr ground beef
- 250 gr Italian pork sausage
- 1/4 Art. marsals
- 1 tbsp. frozen green peas, thaw
- 2 tbsp. marinara sauce
- 1.5 tbsp. smoked mozzarella diced (about 180 gr.)
- 3/4 Art. grated cheese pecorino romano plus 1/4 tbsp.
- 1 tbsp. chopped basil leaves
- Special equipment: sliding baking dish diameter 22 cm
Recipes with similar ingredients: eggplant, penne pasta, peas, minced pork, ground beef, marinara sauce, mozzarella cheese, cheese pecorino romano, smoked mozzarella cheese, red wine, basil
Recipe preparation:
- Place the grill pan on a moderate heat or preheat a gas or charcoal grill. Using a brush lightly grease 1/3 tbsp eggplant slices olive oil, salt and pepper them. Fry the eggplant until soft and dark with marks from the grill, about 4 minutes on each side.
- In a large saucepan, bring salted water to a boil. Paste the pasta and cook for 8 to 10 minutes, stirring occasionally, until state al dente. Then drain the water.
- Meanwhile, in a large pan, heat 2 tbsp. l olive oils. Sprinkle the onion and fry until soft, about 3 minutes. Add ground beef and minced pork sausage and cook for another 5 minutes, crashing minced meat with a wooden spoon. Pour in marsala and simmer for 3 minutes, until the liquid has evaporated. Then unplug the stove. Add minced meat green peas and marinara sauce, mix everything and add both types of cheese, basil and boiled pasta.
- Preheat the oven to 170 ° C.
- Fried eggplant cover the bottom and walls of the sliding form, slices should overlap and hang from the edges of the form. In the middle put the mixture of pasta and minced meat and evenly distribute in shape. Cover the top with sticking eggplants and lay out more slices so that completely cover them with timber.
- Bake for about 30 minutes to warm the whole dish and cheese melted inside. Leave the finished timber for 10 minutes on the table, then turn it over onto a serving platter and remove the mold. Sprinkle the remaining 1/4 tbsp. cheese pecorino romano, slice and serve.
