Eggplant and ricotta timbales

Timbale tins look like small, individual size metal pudding tins.  You can get them in a few different sizes.  They are handy for preparing entrees or even for making individual Christmas puddings for gifts (cook them covered with foil in an electric fry pan of water).  The tins to use for this recipe are ¾ cup.

I’ve suggested using eggplant on the outside of these timbales, but zucchini works very well too.  Cut it lengthwise into thin strips and lightly fry. 

There are also endless possibilities for the filling.  You could try

• chopped sautéed mushrooms
• mashed cooked pumpkin
• roasted, peeled, chopped capsicum

Serve these hot with a tasty sauce such as a fresh tomato sauce or plain yoghurt mixed with light sour cream.

2 medium or 3 small eggplant

cooking salt

oil for frying and greasing

dry breadcrumbs

200 grams ricotta cheese

½ cup tasty cheese

about ½ cup chopped fresh herbs – basil, oregano, thyme or make your own mix

3 eggs

¼ cup dry breadcrumbs

·        Slice the eggplants thinly and layer with salt.  Leave about 30 minutes then wash well (put into a sink of water, don’t just run them under the tap in a colander) and dry on paper towel.

·        Fry the eggplant until lightly coloured, using as little oil as possible to prevent sticking, which will still be quite a bit as eggplant sucks up a lot of oil.

·        Preheat oven to 180°C.

·        Mix the cheeses, herbs, lightly beated eggs and ¼ cup breadcrumbs.

·        Lightly grease 6 timbale moulds.  Sprinkle with breadcrumbs to coat. 

·        Line moulds with slices of cooked eggplant.  Fill with the cheese mix.

·        Bake for about 35 minutes, or until firm.

·        Leave in tins for 5 to 10 minutes before unmoulding to serve.