Quick & Easy

Eggplant timbales with roasted tomato sauce

A vegetarian dish of eggplant timbales with roasted tomato sauce from Australian Women's Weekly.
eggplant timbales with roasted tomato sauce
1H 25M



1.Place eggplant on wire rack. Sprinkle with salt; stand 30 minutes. Rinse under cold water; pat dry with absorbent paper. Cook eggplant on heated oiled grill plate (or grill or barbecue) until browned lightly both sides.
2.Meanwhile, cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Heat oil in medium saucepan; cook leek, carrot and zucchini, stirring, until vegetables are soft. Transfer to large bowl; stir in noodles, egg, oregano, cream and cheeses.
3.Overlap four eggplant slices over base and side of each of four 11/4-cup (310ml) ovenproof dishes; extend eggplant slices slightly above edge of dishes.
4.Divide noodle mixture among prepared dishes; fold eggplant over filling. Top timbales with remaining eggplant slices; press down firmly.
5.Cover timbales with foil; place on oven tray.
6.Make roasted tomato sauce. Place tomato in baking dish; sprinkle with salt and combined garlic and 1 tablespoon of the oil. Bake, uncovered, in hot oven about 20 minutes or until soft; cool. Blend or process tomato, remaining oil, sugar and vinegar until puréed. Press through fine sieve into small saucepan; discard pulp. Stir over medium heat until heated through. [Can be made 1 day ahead to this stage and refrigerated, covered.]
7.Bake, uncovered, in moderate oven about 35 minutes or until firm. Serve timbales with roasted tomato sauce.

Because of their supple texture when cooked, somen noodles work particularly well as the major ingredient in the timbale filling. A similarly fine, dried thin wheat noodle can be substituted, if preferred.


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