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Eggplant Timbale Recipe

Eggplant Timbale

Recipe courtesy Giada De Laurentiis

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 115

Showing 11-20 of 115

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  • on January 29, 2012

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    This was a very tasty dish, but did not hold together and make quite a mess in the oven. I suspect my eggplant preparation was to blame. Be sure not to slice it too thin and overlap enough to create a seal. I used baby eggplant to it was rather short which made it even more difficult to get good coverage.

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  • on January 09, 2012

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    have made this twice and perfection each time!!!! i didnt have sausage the 2nd time, i used organic ground beef and seasoned with herbs d' provence ;0 i grilled the eggplant on my gas outdoor grill which seemed faster; seemed like i used more salt than the recipe called for! i have made several of Giada's recipes and each time they are a huge hit with my friends and family!!!!!!

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  • on December 14, 2011

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    This was easier to make them I thought. Gorgeous, elegant, delicious and impressive! There is almost no way to botch this up, just don't let your eggplant slices tear in the middle. LOVE IT!!!

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  • on December 10, 2011

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    Lovely, time consuming but the enjoyment is in the making and of course eating.

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  • on October 20, 2011

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    This was a great recipe. My family loved it and was not very difficult (if you are an experienced chef. Will make it again for a special event!
    Love it!

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  • on September 30, 2011

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    This dish is amazing, and not that difficult if you're a seasoned kitchen aficionado...hobbyist! It was a bit time consuming, but well worth the effort.

    I made the filling the day before, the let it rest in the fridge, allowing the flavors to really come together.

    My only note, is to make sure you get one large (long eggplant and one medium. The larger fold building the sides that wrap around for the timbale. Also, DO add red chili flakes (1 TBLS to the recipe. Other than that just follow the instructions as so and it will be splendid. We drank the remaining Marsala while eating and it was like being back in Italy dining in a quaint garden or Agriturismo. Thanks Giada!

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  • on August 30, 2011

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    I made this recipe and was thrilled! Show stopper and delicious! I cooked for 50 min. and let set for 30 min. Came out beautiful and did not fall apart. I used 4 medium sized eggplant and had just enough

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  • on August 07, 2011

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    It turned out beautifully! It looked just like the photo and tasted fantastic! I made for friends that we are traveling to Italy with. My guests and I prepped and had vino, then waited for the masterpiece. It was the most impressive looking dinner I have ever created. Followed the specific directions and I would not say difficult to make, but a bit time consuming. We let set about 15 minutes before eating and it stood on its own perfect, even after slicing.

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  • on August 07, 2011

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    I would have to agree with Christine. Sorry I'm late posting, since I made this last month. It was "Giada month" at our house and I made at least 4 of her recipes each week.
    This was disappointing. I used 2 large eggplants, and felt it could have used a third one. It took at least 35 minutes for it to set. The flavor was good after I spiced it up a little with crushed red pepper and a little chili oil.

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  • on August 03, 2011

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    Do you guys really test these things? As it was presented, I had to put this back in the oven 2 more X's trying to get a crust on the outside layer. This should be in the oven at a minimum of 375 for 1 hour 15 mins. AND depending on the size of the eggplant, you may need more than 2. I made do with what I had today, When I released it from the springform pan I immediately placed it back on a baking sheet to set. Come on. Some of us are really serious about making these recipes!!
    Christine Erengis
    Chicago, Il

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