Eggplant and Pork Timbale - ground pork, vegetables and macaroni pasta with cheese encased in delicious slices of eggplant.
This is my variation on a yummy recipe I found in this Homestyle Pasta Cookbook. I reduced some of the not so friendly Slimming Eats foods and added a bit more seasoning and veggies to make it full of healthy speed foods. It is a bit fiddly to make, but so worth it, as it tastes amazing.
Can I use different ground meat (mince)?
Don't like pork? feel free to swap for beef, chicken or turkey, either will work perfectly in this recipe. You can even use a meat free vegetarian substitute like soya crumbles or quorn.
Can I use different pasta?
Typical macaroni is used in this timbale pasta dish, but you can swap it for another pasta of choice that is of a slightly similar shape, penne works well.
Can I use different cheese?
In this recipe I use a combination of parmesan and cheddar. If you don't like the strong taste of parmesan feel free to swap it for a milder cheese of your choice. Mozzarella will work well or any other cheese that is good for melting.
More pasta recipes
Looking for some other pasta recipes? Check out these:
- Salmon and Leek Pasta Bake
- Spinach Pasta Bake
- Mexican Pasta Bake
- Creamy Chicken Mushroom Tomato Pasta Bake
- Best Ever Bolognese Pasta Bake
- Sloppy Joe Pasta Bake | Slimming Eats
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes and can search by ingredients, course, diet and more.
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- 200g of macaroni pasta (can use gluten free)
- 250g of Extra Lean Pork Mince
- 2 large eggplants (aubergine), sliced thinly lengthways
- 1 onion, chopped
- 1 carrot, chopped
- 1 zucchini (courgette), chopped
- 2 cloves of garlic crushed
- 300ml (1.25 cups) of passata
- 240ml (1 cup) of chicken or vegetable stock
- 2 tablespoons of tomato paste
- ½ cup (120ml) of frozen peas
- 60g of Parmesan Cheese
- 60g of Cheddar Cheese
- 2 eggs, beaten
- 1 teaspoon of cumin
- 2 teaspoons of paprika
- 1 tablespoon of mixed herbs
- salt and pepper for seasoning
- spray oil
- Grease a deep round spring form pan with spray oil
- Cook the pasta for a few minutes in a saucepan of boiling water, until al dente, drain and rinse with cold water, to prevent from cooking any further and set aside.
- Place eggplant slices in a colander, sprinkle with salt and leave for 20 mins. Rinse well and then pat dry. Spray a large frying pan or grill pan over a medium high heat with spray oil and cook the eggplant in batches, so that each side is golden. Set aside as you do each slice.
- Using the same frying pan, spray with some more spray oil and add the onion and garlic and cook until softened. Add the pork mince, carrot, courgette, spices and herbs and cook until lightly browned.
- Add the passata, tomato paste and stock and season well with salt and pepper. Bring to the boil and then reduce the heat, cover and simmer for approx 30 mins until sauce reduces down and thickens.
- Combine the meat mixture, with the already prepared macaroni pasta, cheddar cheese, ½ of the parmesan, peas and beaten eggs.
- Preheat the oven to 180c or 350f.
- Layer the bottom of the springform pan with some of the eggplant, then start overlapping with the remaining slices so that they go all around the pan.
- Add the meat and pasta mixture to the eggplant case
- and then fold the loose pieces of eggplant over the top. Layering on top with any remaining pieces.
- Sprinkle over the top with the remaining parmesan.
- Bake in the oven for approx 30-40 mins, or until golden on top. Leave to cool slightly and then loosen the spring form pan and ease out onto a plate.
- Slice and served with your choice of sides.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 567Total Fat 16gSaturated Fat 8gTrans Fat 0gCholesterol 199mgSodium 583mgCarbohydrates 69gFiber 15gSugar 17gProtein 37g
Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.