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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 81-90 of 115

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  • on January 07, 2009

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    I love this recipe....eggplants from the garden onto the grill and the filling is so easy. I too substitute regular mozzarella instead of smoked. It's great to entertain with because the presentation is beautiful. Always a hit.

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  • on January 04, 2009

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    I substituted moz for smoked moz. I knew my family would not like smoked moz. Everything went perfect until it was time to serve. It fell apart. I see by the other reviews, I will have to let it stand longer. It was fun to make and the flavor was fabulous!

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  • on January 03, 2009

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    My husband is in love with Giada and begs me to cook whatever he has seen on her show. Reading the recipe I knew it wouldn't be a major hit in the house. (though the dog loved it The smoked mozz was over bearing in this recipe and it was an awful lot of work. Though it did look lovely.

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  • on January 03, 2009

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    I made this last night for my husband & friends and I was the star. It looked just like the picture, because I let it rest for at least 15 minutes. I will make this again. I did use my own sauce. It was so very good. Thanks Giada!!

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  • on January 02, 2009

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    My son made this during the holiday and it was fantastic! The flavors were fresh and the presentation looked like it should be on the cover of a gourmet food magazine. The key to the presentation is cooling at least 20 minutes in the springform pan before unveiling.

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  • on January 02, 2009

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    Giada,

    Thanks for the great recipe. Followed it to the tee, but with my own gravy to make it even more delectable. I would emphasize to anyone attempting this wonderful dish to let it cool after baking, much like a lasagna so it has a chance to hold its pie slice shaped form.

    Molto Buono!!!

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  • on October 23, 2008

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    My boss made this for our office potluck. It was a big hit! He made it the night before, then we reheated it and served it warm. It came out of the springform pan with ease, and made a beautiful presentation. It will easily make 12 servings. We're finishing up the leftovers, and they're even good cold. He used his panini press to grill the eggplant slices. When I make this myself, I think I'll substitute spinach for the peas. This is a lovely addition to any buffet.

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  • on October 11, 2008

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    Graziia ... This recipe has beceome a family favorite. I enjoy making it because I know the pleasure my family gets from this dish. When we have get togethrers, it is the first request everyone begs me to bring.
    It's like a taste from the past...a grandmothers comfort food filled with love.
    Thank you Giada for helping me blend old new traditions and tastes.

    mangiare bene vivere felice....eat well live happy

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  • on October 09, 2008

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    I made this dish for the second time last night and once again, it was a hit! As most have commented, it is time-consuming but certainly not difficult. Both times I made it, it turned out exactly like the picture. I do believe that allowing it to rest for at least the recommended 10 minutes is the key. I too, have had trouble finding the smoked mozzarella which is just fine because I don't normally care for smoked cheeses anyway. And instead of cubing the cheese, I use the grated type. For the meat, I used ground turkey instead of beef. I've only served it for my husband but I'm going to take the cue from some of the rest of you and serve it to company!

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  • on September 30, 2008

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    It drives me crazy that she said on the show when she made it that she just made this recipe up in her head... I have 2 very old Italian cookbooks that have the same recipe... Get real. Give credit to a region. Not yourself.

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