- 1.2 kg eggplant, cut lengthwise into 5mm slices
- 250 g sausage mince or beef mince (not lean)
- 125 g pork rashers*, chopped
- 100 g smoked leg ham, finely chopped
- 2 eschalots, finely chopped
- 2 garlic cloves, finely chopped
- 2 eggs, lightly beaten
- 2 tbsp olive oil, plus extra, to serve
- salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make filling, finely chop 4 eggplant slices. Place in a bowl and combine with sausage mince, pork rashers, ham, eschalots, garlic, eggs and ¼ tsp each salt and pepper. Set aside.
Preheat oven to 180C. Heat a large chargrill pan over high heat. Brush both sides of the remaining eggplant slices with oil and season with salt and pepper. Working in batches, cook for 2 minutes each side or until golden. Transfer to a plate.
Grease 6 x 185 ml-capacity ramekins, then line with the eggplant slices, allowing ends to overhang slightly. Divide filling among ramekins, pressing down firmly, then fold in overhanging eggplant to enclose filling.
Drizzle with extra oil and place timbales on an oven tray. Bake for 20 minutes or until firm and filling is cooked through. Invert ramekins to release timbales. Drizzle with extra oil and serve with salad.
* Pork rashers are narrow strips of pork belly. Sometimes they contain a bone, but most often they are without. Remove bones if there are any.
As seen in Feast Magazine, Issue 15, pg58
Photography by Chris Chen