a while back, i made a timbale. in italian it means, "thimble". what's-her-face from everyday italian on the food network says it means 'drum'. when i saw that episode, i just wanted to make it vegan, which i did. i thought i'd share with y'all how to put one together:
- preheat oven to 350. shown above: get some eggplant, slice it long ways thin and grill it. i cheated and used some frozen grilled eggplant that i scored from the food pantry. i've done this from scratch as well, it's just more time consuming doing it that way. after you grill the eggplant, line a pre-oiled spring form pan or round deep casserole dish allowing the pieces to droop over like flower petals. reserve a few of the uglier grilled pieces to cover the very top, shown in step #4.
2. in a separate skillet, mix your filling. shown above is a mixture of baby spinach, garlic, olive oil, sun dried tomatoes, white beans, vegan donny mostarella cheez, and millet. i cooked my millet first in a rice steamer.
3. put the filling on top of the eggplant. don't over fill it, or you won't be able to do the next step.
4. take those drooping petals and fold them in like you're folding a sweater. the package should be tight and neat. use the ugly grilled pieces on top if you have bits of the innards poking out.
5. i baked mine for about 30 minutes. let it sit for about 5-8 mins outta the oven. to present, put a plate on top of the spring form pan and turn it upside down, like you would a pineapple upside down cake. garnish with basil if you're feeling fancy.
6. here's the finished product. the challenge i have is keeping the pieces intact when serving. it usually looks like a blob. i garnished the piece with some marinara sauce. it was mighty effin' tasty, if you ask me. even my non-eggplant eatin' spouse ate this.
a while back, i made a timbale. in italian it means, "thimble". what's-her-face from everyday italian on the food network says it means 'drum'. when i saw that episode, i just wanted to make it vegan, which i did. i thought i'd share with y'all how to put one together:
2. in a separate skillet, mix your filling. shown above is a mixture of baby spinach, garlic, olive oil, sun dried tomatoes, white beans, vegan donny mostarella cheez, and millet. i cooked my millet first in a rice steamer.
3. put the filling on top of the eggplant. don't over fill it, or you won't be able to do the next step.
4. take those drooping petals and fold them in like you're folding a sweater. the package should be tight and neat. use the ugly grilled pieces on top if you have bits of the innards poking out.
5. i baked mine for about 30 minutes. let it sit for about 5-8 mins outta the oven. to present, put a plate on top of the spring form pan and turn it upside down, like you would a pineapple upside down cake. garnish with basil if you're feeling fancy.
6. here's the finished product. the challenge i have is keeping the pieces intact when serving. it usually looks like a blob. i garnished the piece with some marinara sauce. it was mighty effin' tasty, if you ask me. even my non-eggplant eatin' spouse ate this.
9 comments:
That looks so amazing and fancy!
Damn...that looks incredible!
very pretty!!
That looks fabulous! And so does your new pic - what a babe you are! :)
awww, shucks.
jen, this is some straight-up, culinary-ass shit!! i love it.
i've never described food in that context before but that's what this eggplant dish says to me.
it looks like a flower.
i love your new picture by the way. it's totally seductive.
Cool! I've seen these things on the Food Network too. Yours looks better though. I've never seen grilled frozen eggplant in stores, but that sounds like an awesomely convenient thing. Except I'd have to trim the skin off cause I don't like the texture of eggplant skin. Weird, I know.
whoa. i'm dumbfounded. it looks yum and sorta complicated, but good!
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