How to make
This timbale has a classic combination of flavors, it is very easy to prepare and it is spectacular in appearance.
The products are for one serving, which is ideal for sharing by two people in the company of your favorite drink.
I have indicated that the eggplant should be large, because that way we will be sure to cut enough pieces of the same size to make our eggplant appetizer beautiful.
Wash the vegetable, cut off the ends and if desired, you can also peel it. For me, it looks better with the peel and I love it, but you can remove it. It is all according to your preference.
Cut it lengthwise into thin slices using a fine slicer, so that they are of the same size and thickness and are smooth, not wavy.
Put them in a bowl of salt water for 30 minutes, so that they can release their bitter juice, then wash them well and dry them.
Arrange the thin pieces of eggplant in a tray covered with baking paper, pre-greased with a little olive oil.
Drizzle with more fat and roast them, until they're lightly golden, by being careful not to burn them, since they are thin. You may need to roast them in two batches.
Grab a small bowl with a diameter of 5″ (12 cm) and slightly narrow towards the base. Cover it with a layer of cling film, by leaving about 3″ (7 cm) protruding from the outside.
Cover the bowl with the roasted eggplant, by placing it in a fan shape with the ends sticking out. Put tomato sauce on the bottom (I use a ready-made one that has a slight garlic, olive oil and basil flavor). On top of the sauce, put the nice buffalo mozzarella, dried from the liquid it was in.
Sprinkle with a little salt and black pepper and fold the protruding ends of the eggplant inwards. Sprinkle with more salt, if needed and garlic powder or spray between the layers.
Take the shaped timbale out of the bowl, by pulling it with the edges of the foil and fasten it to get the correct shape.
Place it in a lightly greased baking pan with the edges tucked in, place a sliced cherry tomato in the center and bake for about 10 minutes in an oven heated to 390°F (200°C).
It is important that the package is well tightened, so that the cheese does not come out.
Serve the appetizer hot, but before placing it on the serving plate, dry up the liquid underneath, which the mozzarella will have separated.
Sprinkle the eggplant timbale with parmesan flakes and fresh chopped basil or other green seasoning to your taste.
Enjoy your meal!
