Cheesy Risotto Timbale with Fried Eggplant
If you like risotto and eggplant, you have to give this recipe a whirl. Expertly layered, this timbale offers up crispy fried eggplant, ooey, gooey cheese, tangy tomato sauce, and creamy risotto in every bite. It's a taste sensation like you've never experienced before!
Ingredients
- 1 eggplant
- 3 oz flour
- 3 eggs
- 8 oz bread crumbs
- 8 oz risotto rice
- 3 tbsp olive oil
- 1 onion, diced
- 4 fl oz white wine
- 2 juniper berries
- 2 bay leaves
- 50 oz vegetable stock
- 2 tbsp butter
- 2 eggs
- 4 tbsp parmesan
- 1 tbsp olive oil
- 3 tbsp bread crumbs
- 10 slices of cheese
- 4 oz tomato sauce
Instructions
- Preheat the oven to 325°F and prepare the risotto.
- Slice the eggplant and season with salt and pepper. Dredge the eggplant slices in flour, whisked egg, and bread crumbs and fry in hot oil on both sides until golden brown. Place the fried slices on paper towels to absorb the oil.
- Brush the inside of a bowl with olive oil and then evenly spread bread crumbs over the oil.
- Add an egg and grated parmesan to the prepared risotto. Mix everything together and spread about ⅔ of the mixture over the bread crumbs in the bowl. Create a slight well in the middle.
- Put 4 slices of cheese and some tomato sauce over the risotto. Place 3 fried eggplant slices on top, followed by 2 slices of cheese and some more tomato sauce. Continue to layer the rest of the ingredients, ending with the final layer of risotto on top. Bake for 45 minutes.
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Notes
In less than an hour you'll have an exquisite dish that perfectly combines all ingredients for a tasty experience.