Il Cucinologo
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Rice Timballo with Eggplant and Tomatoes

17/11/2023

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

Ingredients

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

Preparation

  1. Wash the eggplants, cut them into slices about half a centimeter thick and let them release their bitter liquid under salt for about 1 hour.
  2. Meanwhile, prepare a soffritto with chopped onion and oil in a saucepan. Add the crushed peeled tomatoes and some torn basil. Season with salt and 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 golden. You can also bake them for a lighter version. In that case, brush them with oil and bake at 180 °C for about 20 minutes.
  4. Cook the rice in plenty of salted water for about half the time indicated on the package, so it remains al dente. Drain and rinse under cold water to stop the cooking.
  5. In a large bowl, mix the rice with the tomato sauce, add the mozzarella cut into cubes, the grated Parmesan and the fried eggplants (set some aside for the final decoration), tasting to adjust salt and pepper.
  6. Grease a baking pan, preferably a springform one, with butter and sprinkle the bottom with breadcrumbs. This step is optional, but helps create a crispy 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 is golden and crispy.
  9. Let the rice timballo rest for 10 minutes before unmolding and serving.

Trivia

The rice timballo with eggplant and tomatoes is a recipe from the culinary tradition of southern Italy, particularly Sicily, where similar dishes, often made with pasta instead of rice, are called “parmigiane” or “timballi”. The timballo is appreciated for its versatility and the possibility of being prepared in advance, which makes it perfect even for festive meals or when you have guests.