Aubergine, Prawn and Ricotta Timballo
Serves 3
Prep Time 25 mins
Cooking 30 mins
Level medium
Ingredients
- 8 Sliced grilled Aubergines
- 1 x 250 g tub Hanini Irkotta
- 1 x 400g Tin Mayor Cherry Tomatoes
- 2 Eggs
- Frozen, defrosted and chopped Prawns
- 1tbsp Chopped Parsley
- 100g Grated Parmesan Cheese
- 2 Chopped Cloves of garlic
- Leaves Fresh Basil
- 2 Peeled and grilled King Prawns
- 1 Ball Cheese or Mozzarella
- For dusting Flour
- 1 Cup Breadcrumbs
- 1 Bunch Salad leaves
- Extra Virgin Olive Oil
- salt and pepper
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.
Recipe by Aceline Media
