Mini Aubergine Timballo


Everything looks so much cuter when small or mini doesn’t it?  This timballo can be made in a normal springform pan if you do not have the patience, but I thought of making individual portions which would make lovely starters.  Just enough not to fill you up.

I only had a small problem when making this gluten free.  It is not so easy to find small gluten free pasta.  Normally, you would always find spaghetti or penne or lasagne and canelloni, but not the variety you find with normal pasta.  But I had this gluten free Anelletti (made out of corn) which was given to me as a sample, so I used those.  However, as most of you know, GF pasta is a bit delicate and breaks very easily when cooked.  I did not want to undercook it too much either.  It was fine and still firm when I assembled them and  it looked perfect, but they did not retain their shape after they cooked further inside the timballo when you have to cook it again in the oven.  Oh the joys of Gluten Free pasta! However the taste was not effected at all.  They came really good in fact!  Next time I will see if leaving them still very firm to the bite, will make a difference. I did not mind that much, maybe because I just do not like the shape, which reminds me of brodu pasta 🙁

In the meantime, if you want to try this out, here is the recipe!

This was approximately for two

100 g Gluten Free small pasta
1 large aubergine, sliced lengthwise
1 onion chopped
1 garlic clove, crushed
50 g frozen green peas
150 g ground beef
1/4 cup red wine
50g tomato paste
1/4 cup water
1 tsp Gluten Free Beef Stock
Olive Oil
Salt & Pepper
1 hard boiled egg, sliced
Few slices of Smoked Scamorza Cheese
2 tbsp Grated Parmesan

Grill the eggplant slices on a griddle and set aside.

Sautee the onion and garlic in a little olive oil until the onion is soft, and then add the minced meat and brown.  Pour in the wine in and also the water and the stock powder, season, bring to the boil, lower the heat, add the peas and leave to simmer. The sauce has to be a bit ‘dry’, with not much liquid.

Boil the gluten free pasta but leave VERY firm.

Mix the pasta with the sauce and add the grated Parmesan cheese, combine gently as the pasta breaks easily.

Now grease two ramekin dishes and line them with the aubergine slices, leaving the slices overlapping over the rim of the ramekin dish.

Place a layer of pasta mix and then place  two egg slices, a scamorza slice and then fill it up with the pasta. Cover the pasta with the hanging slices to close it up, putting another slice to completely cover the pasta.

Cover with foil and place in a pre heated oven of about 180 deg C.  Bake for about 30 mins.

Leave to cool slightly and then place a plate over it, turn it over and slightly tap so the timballo will slip out.

I served mine with some plain tomato sauce and some grated parmesan on top.

Still tasted delicious! Yummm!


Senza G – Living without Gluten

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