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Rice Timbale with Eggplants and Tomatoes

17/11/2023

The rice timbale with eggplants and tomatoes is a rich and flavorful dish, perfect for a summer dinner or when you want a vegetarian main course. Here is the recipe:

Ingredients

  • 300 g of rice
  • 2 medium eggplants
  • 500 g of peeled tomatoes
  • 1 onion
  • Fresh basil
  • 100 g of mozzarella (or scamorza for more flavor)
  • 50 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Bread crumbs (optional)
  • Butter for greasing the baking dish

Preparation

  1. Wash the eggplants, slice them about half a centimeter thick, and let them purge the bitter liquid with salt for about an hour.
  2. In the meantime, prepare a sauté with chopped onion and oil in a saucepan. Add the crushed peeled tomatoes and some torn basil leaves. Salt, pepper, and let cook for 15-20 minutes.
  3. Rinse the eggplants under running water, squeeze and dry them. Then fry them in plenty of oil until they become golden. Alternatively, for a lighter version, you can bake them in the oven. In that case, brush them with oil and bake at 180 °C for about 20 minutes.
  4. Boil the rice in plenty of salted water for about half the time indicated on the package, so that it remains al dente. Drain and pass it under cold water to stop the cooking process.
  5. In a large bowl, mix the rice with the tomato sauce, add the diced mozzarella, the grated Parmesan, and the fried eggplants (keep some aside for the final decoration), tasting to adjust salt and pepper.
  6. Grease a springform pan with butter and sprinkle the bottom with breadcrumbs. This step is optional, but it helps to create a crunchy crust.
  7. Pour the mixture into the pan, level the surface, and decorate with the eggplant slices set aside.
  8. Bake at 180 °C for about 20-30 minutes, until the surface becomes golden and crunchy.
  9. Let the rice timbale rest for 10 minutes before unmolding and serving.

Curiosity

The rice timbale with eggplants and tomatoes is a recipe that comes from the culinary tradition of southern Italy, particularly from Sicily, where similar dishes, often with the addition of pasta instead of rice, are called “parmigiana” or “timballi.” The timbale is appreciated for its versatility and the possibility of being prepared in advance, making it perfect for festive meals or when you have guests.