Want to fancy up that one lonely eggplant you have left? Do you have a tiny bit of ricotta sitting in your frig, a little leftover pasta and sauce? If you do, you can make these individual mini timbales.
They look so special when they’re unmolded that those you serve them to will think you spent all day in the kitchen, I won’t tell!
I also like them because they’re portion controlled, something I’ve been really getting in to lately, just serve with a salad and some crusty bread and your meal is complete!
I used one large eggplant for 4 ramekins, or you could use two smaller ones. The eggplant was cut 1/4 of an inch thick and preroasted in a 4o0F oven.
Next, you’ll want to rub some olive oil in your ramekins then line the base and the sides with the eggplant. Start layering your pasta, sauce, and ricotta mixture of chopped basil and parmesan, pressing down firmly as you go. I topped mine off with a dollop of basil pesto and then closed it all up by folding over your hanging eggplant.
Bake for 15 minutes at 350F, or until heated through. Let it sit for 5 minutes, unmold.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I love the recipe and it is vegetarian which is a bonus! Do you have to cook the pasta before you put it into the ramekin? Timbales are originally Italian?
Sophie, UK
this was delicious!! I made them to punctuate our evening after decorating the tree 🙂
http://familyhappeningsharveystyle.blogspot.com/2010/12/celebrate-and-decorate.html
wonderful recipe and wonderful photos!!
Thanks so much for posting this wonderful recipe! I made my own attempt and they turned out really well! I’ll be trying some more of your recipes in the near future!! YUMMY!! 🙂
http://gourmetmom.blogspot.com/2010/02/timbales-this-was-my-first-attempt-at.html
Oh man! Another reason to buy ramekins!! My husband thinks they are a pointless purchase, well I’ll show him 😉
So delicious looking Marie! Yum 🙂
xo
What a cute idea to make mini timbales! Love it!
Oh, I love your baby timpanos, Marie. What cunning little bites. And I just happen to have one lonely eggplant in the fridge! (BTW, I should never visit your site when I am hungry and haven’t had dinner!)
I love the individual portions. I bet they tasted awesome!
LL
Those are almost too pretty to eat – emphasize almost. Very creative use of leftovers and beautiful presentation!
Delicious display of Italian goodness! And now I’m hungry, very hungry!
Eggplant is one of my very favorite foods. Your timbales with the ricotta, pasta, and a dollop of basil pesto – over the top delicious! I love the individual portions!
There is not one single flavor or ingredient here that is not on my favorite list!!! My family will devour this.
That is so pretty! And it looks delicious!
I like the idea of portion control, too. These look great! Also, thanks for the little individual pics of how you assembled them. Looks easier than I originally thought it would be.
I am running out of new ways to praise your talents. This site just gets better and better. What I particularly love is that your dishes look so professional and complicated, yet when I read the instructions you manage to keep it really simple. (I second Scintilla’s comment on the book.)
OH WOW! As much as these are portion controlled, I would have to have more than one! MMM!
Your timbales look great. I am a huge eggplant fan.
I have been wanting to make an eggplant timbale for so long! I mean it essentially has all of my favorite things – ziti, ricotta, and eggplant. I’m pretty sure I wouldn’t be able to control myself around a whole one though – love the portion sized version!
Oh my gosh, yum, yum, yum!!!
What a brilliant way to impress your dinner guest. This looks unbelievably delicious!
Never has eggplant been elevated so well. Gorgeous!
Yes, yes, yes…
Marie, these look delicious!! Yes, I do have a bit of ricotta left in the fridge and some pasta and, well, I’m going to find myself an eggplant!
Eggplant, my favorite!
I love timbales too, they make whatever you mold them into look special.
Restaurant quality presentation and all our favorite flavors rolled into one! Brava!
You’re a genious. Seriously! I’ve made a timbale once, and it was cumbersome and did not slice well. And since I generally cook for only two people, it’s not really something I’ve thought about making again. But miniature timbales? That’s absolutely perfect! I love the portion control aspect and I bet these hold together nicely. I can’t wait to give it a try!
You are the Timbali Queen, I have to make these one day for a dinner…surely will impress.
Great! I love serving familiar things in unfamiliar ways.
drool, drool and double drool. You have outdone yourself again Marie.
Oh mamma, you have me drooling!
I would love a cookbook written by you…
Marie these miniature timbales are fantastic, you always give us something wonderful to drool over!
Ciao and hugs!!
I love eggplant, this dish is delicious!