Timbale of aubergine with White Tuna (Albacore), courgette scarf and purple crisps
Timbale of aubergine with “Bonito del Norte”, courgette scarf and purple crisps

Ingredients

  • 1 120 g can “Serrats” “Bonito del Norte (White Tuna, Albacore)” – Olive Oil
  • 2 aubergines
  • 1 onion
  • 1 green pepper
  • 2 red peppers
  • 2 ripe pear tomatoes
  • 2 courgettes (dark green)
  • Grated Mozzarella, grated grilling cheese
  • Rosemary
  • Olive oil and salt

For the potato purée:

  • Potatoes, milk and butter

For the onion and nut béchamel:

  • 1 onion
  • 30 g butter
  • 40 g flour
  • 10 g walnuts and 10 g almonds
  • 450 ml milk, salt, black pepper and nutmeg

Preparation

  • Cut the aubergines and 1 courgette into ½ cm slices, leaving the skin on both.
  • Soak the aubergine in a bowl with water and salt for a few minutes to remove the bitter taste. Dry and sauté briefly in a frying pan with very little oil and put to one side.
  • Cut the other courgette lengthwise into very fine slices. Boil the slices for 3 minutes, dry them and sauté briefly.
  • Put to one side.
  • To make the purée: Boil and blend the potatoes. Add the butter and the milk, stirring continually.
  • Salt if needed and put to one side.

For the “Bonito del Norte” stuffing:

  • Sweat the peppers and the onion.
  • Add the pear tomatoes and fry lightly.
  • Season with rosemary.
  • Add the “Bonito del Norte” and mix. Remove from the heat after a couple of minutes and put to one side.

For the onion and nut béchamel:

  • Melt the butter; add the chopped onion and leave to sweat.
  • Add the nuts, ground (but leaving a few larger pieces). Stir and add the flour. Gradually add the milk. Salt and pepper.

Assemble the dish:

  • This is done in layers. Cover the base of a square plate mould with slices of aubergine. Add the “Bonito del Norte” filling, the mozzarella, a few slices of courgette and the potato purée. Add yet another layer of “Bonito del Norte” and mozzarella and top with a layer of aubergine.
  • Cover with béchamel sauce and grated cheese and grill in the oven.
  • Decorate with the courgette scarf.

Suggestion: you can accompany this dish with a few purple potato crisps and confit tomato sauce.

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