recipes
Aubergine, prawn and ricotta timballo
2022-04-16
Ingredients
- 8 slices grilled aubergine
- 1 x 250g tub ricotta (Hanini)
- 1 x 400g tin cherry tomatoes (Mayor)
- 2 eggs (Le Naturelle)
- 200g frozen prawns, defrosted and chopped
- 1 tbsp. chopped parsley
- 100g grated Parmesan cheese
- 2 cloves garlic, chopped
- Fresh basil leaves
- 2 king prawns, peeled and grilled
- 1 ball fresh mozzarella (Benna)
- Flour for dusting
- 1 cup breadcrumbs
- 1 bunch salad leaves
- Extra virgin olive oil (Borges)
- Salt and pepper
Click here to win with Aceline
Method
Split the mozzarella in halves, pass through flour, dip in egg and roll in breadcrumbs. Coat twice. Grease 2 timballo moulds with extra virgin olive oil, dust with bread crumbs and line with the aubergine slices. Mix the ricotta with the remaining egg, parsley, cheese, chopped prawns and garlic. Place a spoonful of cherry tomato sauce and top with the ricotta. Cover with a layer of aubergine. Repeat the process and finish with the aubergine. Bake for 15 minutes on low moderate heat until the ricotta is set. Flip the aubergine timballo on a serving plate, accompanied with salad leaves, crispy fried mozzarella and the grilled king prawns.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.