Here is a new dish typical of the Apulian tradition: it is the pasta flan with aubergines, a compromise between a first and second course, considering that inside we find both the pasta and the meat.
Considering how poor the Apulian cuisine is, we can understand how this dish was designed to celebrate a particular day, celebration or a family Sunday.
According to popular tradition, the timbale is prepared in the Easter time, dedicating it to Angel’s Monday.
Ingredients:
Striped celery 400 gr
Aubergines 500 gr
Tomatoes 2 kg
Onions 1
Extra virgin olive oil (EVO) 4 tablespoons
Mozzarella 1 kg
Parmesan Cheese to taste
Salt to taste
For the meatballs
Ground veal meat 250 gr
Breadcrumbs 200 gr
Milk – 1 glass
Eggs 1
Salt to taste
Fry the onion in a little oil, add the sauce and salt and leave to cook for half an hour.
Cut the mozzarella into small pieces. Prepare the dough of the meatballs by mixing the ingredients, fry them and pass them in the tomato sauce.Cut the aubergines into thin slices, fry them and, when they are hot, line a round pan.
Boil the pasta in salted water and drain halfway through cooking. After setting aside a little sauce, season the pasta with the various ingredients, place it in the pan lined with eggplants and pour the remaining sauce. Bake in the oven at 180 ° for about 30 minutes. Turn the pan upside down on a serving plate, and place a tuft of basil in the center of the flan.
Enjoy your meal!
