Fustini's Oils and Vinegars
Timpani Of Eggplant With Pomodoro Basilica

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Timpani Of Eggplant With Pomodoro Basilica

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Timpani Of Eggplant With Pomodoro Basilica


Submitted by Corporate Chef Andy Stewart

Servings8

Ingredients

Pomodoro Basilica

Directions

Step 1. 

In a large bowl, mix the cooked pasta with the hot Pomodoro Basilica and spoon some of this mixture into the ramekins. Enclose the pasta by folding over the eggplant in an overlapping pattern and press down to be sure each package is secure. Bake the timpani in the preheated oven until the eggplant is fully cooked and the sides are slightly browned, 10 to 12 minutes.

Un-mold the timpani and serve over the top of a spoonful of Pomodoro Basilica. Garnish with droplets of Fustini’s 18 Year Traditional Balsamic Vinegar, some fresh basil and a drizzle of Fustini’s Basil Olive Oil.


Step 2.  Pomodoro Basilica

Heat the Fustini's single varietal olive oil in a large stock pot over medium high heat and add the garlic. Sauté the garlic, stirring constantly, until fragrant, about 1 to 2 minutes. Add the tomatoes and stir to combine. Add the brown sugar and Fustini’s Garlic Olive Oil and Fustini’s Basil Olive Oil and bring to a simmer. Turn the heat down to low and cook for one hour. Run this mixture through a food mill and return to the pan. Continue cooking the sauce until it thickens, another 2 to 3 hours. Refrigerate until ready to use. Reheat before using.


Step 3. 

Slice the eggplant slices in half lengthwise, sprinkle liberally with kosher salt and lay out on a sheet pan covered with paper towels. Let stand for 30 minutes and then rinse off the salt with cold water and pat dry.  Preheat the oven to 350° F. Brush 8 ramekins with the Fustini’s Basil Olive Oil. Layer the eggplant slices in an overlapping pattern in the ramekins leaving plenty of eggplant over the edge to fold over the top.

In a large bowl, mix the cooked pasta with the hot Pomodoro Basilica and spoon some of this mixture into the ramekins.; Enclose the pasta by folding over the eggplant in an overlapping pattern and press down to be sure each package is secure.

Bake the timpani in the preheated oven until the eggplant is fully cooked and the sides are slightly browned, 10 to 12 minutes.;

Unmold the timpani and serve over the top of a spoonful of Pomodoro Basilica.; Garnish with droplets of Fustini’s 18 Year Traditional Balsamic Vinegar, some fresh basil and a drizzle of Fustini’s Basil Olive Oil.

Heat the Sweet Hojiblanca Extra Virgin Olive Oil in a large stock pot over medium high heat and add the garlic.; Sauté the garlic, stirring constantly, until fragrant, about 1 to 2 minutes.; Add the tomatoes and stir to combine.; Add the brown sugar and Fustini’s Garlic Olive Oil and Fustini’s Basil Olive Oil and bring to a simmer.; Turn the heat down to low and cook for one hour.; Run this mixture through a food mill and return to the pan.; Continue cooking the sauce until it thickens, another 2 to 3 hours.; Refrigerate until ready to use.; Reheat before using.




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