Timbale of Eggplant and Ground Lamb
Elevate your dinner table with this irresistible Timbale of Eggplant and Ground Lamb, a Mediterranean-inspired masterpiece that combines rich flavors and stunning presentation. Tender, golden-fried eggplant slices create a gorgeous edible casing, encasing layers of spiced ground lamb simmered with cinnamon, cumin, and tomatoes. Fresh parsley and mint provide a refreshing herbal lift, while grated Parmesan cheese adds a savory depth to each layer. Finished with a golden breadcrumb topping and baked to perfection, this dish is as impressive as it is delicious. Perfect for special occasions or a cozy family dinner, this timbale pairs beautifully with a crisp green salad and a glass of red wine. Whether you're looking for a show-stopping main course or a hearty crowd-pleaser, this baked eggplant and lamb timbale is sure to impress.
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Ingredients
- 2 large eggplant
- 6 tablespoons olive oil
- 2 teaspoons salt
- 1 pound ground lamb
- 1 medium, diced onion
- 3 cloves, minced garlic
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 14 ounces (1 can) crushed tomatoes
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh mint
- 0.5 cups, grated parmesan cheese
- 1 cup breadcrumbs
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle them with 1 teaspoon of salt and set aside for 20 minutes to draw out moisture. Pat the slices dry with a paper towel.
Step 3
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden and tender, about 2-3 minutes per side. Add more olive oil as needed. Set aside on a plate lined with paper towels to drain any excess oil.
Step 4
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, cinnamon, cumin, and red pepper flakes, and cook for an additional minute until fragrant.
Step 5
Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Stir in the tomato paste and cook for 1 minute before adding the crushed tomatoes. Simmer the mixture for 10 minutes until thickened. Remove from heat and mix in the parsley and mint.
Step 6
Lightly grease a 9-inch springform pan. Line the bottom and sides of the pan with the fried eggplant slices, saving a few for the top after assembly.
Step 7
Spread half of the lamb mixture evenly over the eggplant layer in the pan. Sprinkle half of the grated Parmesan cheese over the lamb. Repeat with another layer of lamb and cheese.
Step 8
Fold any overhanging eggplant slices over the top to partially cover the filling. Use the reserved eggplant slices to fully cover the top. Press down gently to compact the layers.
Step 9
Sprinkle the breadcrumbs evenly over the top and bake the timbale in the preheated oven for 30 minutes until golden and bubbling.
Step 10
Allow the timbale to cool for 10 minutes before unmolding. Slice into wedges and serve warm.
Nutrition Facts
| Serving size | (2524.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3178.3 |
| Total Fat 196.9g | 0% |
| Saturated Fat 60.3g | 0% |
| Polyunsaturated Fat 15.3g | |
| Cholesterol 479.9mg | 0% |
| Sodium 10087.2mg | 0% |
| Total Carbohydrate 207.2g | 0% |
| Dietary Fiber 54.0g | 0% |
| Total Sugars 75.8g | |
| Protein 164.5g | 0% |
| Vitamin D 18.1IU | 0% |
| Calcium 984.5mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 6208.5mg | 0% |
Source of Calories