There are recipes that are undoubtedly classics of Mediterranean cuisine and this is one of them: eggplant, tomato and mozzarella timbales , which we finish with a delicious pesto and accompany with black olives.
We sear the eggplants on the grill and after assembling the timbales we heat them to melt the mozzarella and allow it to blend with the tomato. Delicious!
It is a very simple dish to prepare but with an exquisite presentation on the plate, and it can be used to present a first course, as an accompaniment to a second course or to make a mixed dish. I recommend it!
I leave you with the video recipe and below the ingredients and preparation with step by step.
Ingredients
- 2 eggplants
- 3 tomatoes
- 2 mozzarellas
- Olive oil
- Salt
- Pepper
- black olives
- Basil leaves
For the pesto sauce:
- 1/2 clove of garlic
- 1 bunch of basil
- 30 g of peeled walnuts
- 40 g of parmesan cheese
- 100 ml of olive oil
- Salt
- Pepper
Preparation
- Cut the eggplant, tomatoes and mozzarella into slices of similar thickness (using a mandolin will ensure even cuts).
- Add a generous splash of oil to the Le Creuset rectangular grill grate , then add the eggplant slices to the pan. Grill for 2-3 minutes on each side and season with salt and pepper.
- Once golden, place them on a rectangular Le Creuset tray and add the tomato slices on top and season with salt and pepper.
- Now add the mozzarella on top of each timbale, and add one more layer of tomato and eggplant slices.
- Once you have the timbales well assembled, bake them at 160 C for 6-8 minutes.
For the pesto sauce:
- Add all the ingredients to a jar and blend them with a blender or processor until you obtain a consistent and homogeneous sauce.
Mounting the dish:
- Remove the timbales from the oven and pour the pesto sauce over each one.
- As a final touch, add chopped black olives and a basil leaf to decorate.
