I first saw this recipe in the cookbook Cucina & Famiglia, out of that cookbook came the signature Timpano that made the movie “Big Night” famous. I’ve been making that Timpano for years, and even did a post on it here. Its huge, it feeds 16 people and great for a party.
In the same book there’s also a vegetarian version that I have been wanting to try for just as long. I think I was intimidated by the wrapping of the eggplant and all, so I just put it on my list of things I wanted to make.
Then a couple weeks ago I saw Giada De Laurentiis make this Eggplant Timbale on her show, she talked about how her Grandfather, Dino De Laurentiis, made this all the time for their family. I got inspired right then to make it, and I made it the very next day!
I sort of combined a little of both versions together, and came up with this. You can easily find her recipe by going to Food TV and put a search in for Eggplant Timbale, and it will come up.
Giada’s recipe called for 2 eggplants, that didn’t seem enough to me so I grilled about 4, and it was just enough. Depending on the size and length of each piece you definitely don’t want to run out in the middle of doing this. You want to make sure the pieces are long enough to drape over a 9″ spring form pan.
It all stayed together when I cut into it. Just use a serrated knife and gently cut it.
You don’t have to add meat to it at all, you can make this completely vegetarian.
Not only does it taste good, but I think it looks spectacular don’t you? Not because I made it, but just how the eggplant looks overlapped with the skin on for a little color, the grill marks and all of the above.