Rice Timbale with Eggplants and Tomatoes

Name: Rice Timbale with Eggplants and Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Rice for salad 1.8 cups; Eggplant 6 cups; Shallot 1; Tomato purée 1 ¼ cup; Vegetable broth to taste; Extra virgin olive oil to taste; Fine salt to taste; Grana Padano PDO cheese 2.1 oz; Primosale cheese 8.8 oz; Thyme 5 sprigs; Cherry tomatoes 2 cups; Extra virgin olive oil to taste; Fine salt to taste; Garlic 1 clove; Black pepper to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 8

PRESENTATION

Get ready to savor the rich flavors of the Mediterranean with a rice timbale featuring eggplants and tomatoes. This dish? A beloved gem from Southern Italy, and seriously, it’s sure to impress. You know, this Sicilian baked rice is a lighter twist on the classic. Instead of the usual puff pastry, it uses grilled tender eggplants. The result? A dish where creamy tomato risotto forms the base, and right in the center, there's a melty core of primosale cheese—adding a tasty, gooey surprise to every bite.

In Sicily, this is like a summer staple, made when eggplants and tomatoes are really, really at their peak. It feels fancy yet remains super homey—pretty much—with layers that look stunning once sliced. Combining veggies and cheesy rice in a way that’s comforting but not heavy. So here's the thing, this dish, known as a rice timbale or eggplant rice casserole, varies from family to family. Sometimes with extra cheese, a hint of basil, or a sprinkle of breadcrumbs for a slightly crispy top.

What makes this version different is the perfect balance of a soft, silky texture, with enough structure to slice easily. The charred eggplant adds a depth of flavor, mingling with the sweet tomatoes and creamy cheese to create something unique—like, really unique. You’ll often find this Italian rice timbale at family gatherings, casual dinners, or as part of a larger meal. With salads and maybe some fresh bread.

It's all about simple, local ingredients coming together. And you know what? It feels rich and summery, highlighting the Italian knack for turning seasonal produce into something special. Whether enjoyed on its own or as part of a spread, this dish is a celebration of Southern Italian culinary traditions, offering a taste of the region’s creativity and love for fresh, flavorful food.

INGREDIENTS

Rice 1.8 cups (350 g) - for salad

Eggplant 6 cups (600 g)

Shallot 1

Tomato purée 1 ¼ cup (300 g)

Vegetable broth to taste

Extra virgin olive oil to taste

Fine salt to taste

Grana Padano PDO cheese 2.1 oz (60 g)

Primosale cheese 8.8 oz (250 g)

Thyme 5 sprigs

for the cherry tomatoes: Cherry tomatoes 2 cups (300 g); Extra virgin olive oil to taste; Fine salt to taste; Garlic 1 clove; Black pepper to taste

Preparation

How to prepare Rice Timbale with Eggplants and Tomatoes

To prepare the rice timbale with eggplants and tomatoes, first wash the eggplant and slice them into pieces about 1/8-1/4 inch thick 1. Grill the eggplants on a hot grill 2 and set them aside 3.

Finely chop the shallot 4. Pour the oil and shallot into a wide pan 5 and stew on low heat for about 5-6 minutes 6.

Pour in the rice 7 and toast it for a few minutes. Add the tomato sauce and mix 8. Start cooking the rice with hot vegetable broth, adding 1-2 ladles as needed 9.

Add salt, sprinkle the thyme leaves, and cook the rice 10. At the end of cooking, remove from heat and stir with Parmesan 11 and oil. Now take a tapered mold with a base diameter of 9.5 inches, 8 inches at the top, and a height of 2 inches. Oil the mold and arrange the grilled eggplants in a radial pattern 12.

You need to cover all empty spaces 13. Pour the rice in the center 14 and distribute it evenly. Cut the fresh cheese into cubes 15.

Stuff with the cheese cubes 16; then place more slices of eggplant to cover the entire filling 17, fold the eggplants to completely wrap the rice and form a cake 18, pressing with your hands or a plate.

Oil 19 and salt the eggplants 20. Bake in a preheated static oven at 392°F for 15 minutes. Let it cool at room temperature. In the meantime, prepare the cherry tomatoes. First, wash them and cut them into quarters 21.

In a pan, heat a drizzle of oil with garlic and thyme 22. Pour in the tomatoes 23, salt, and cook for about 8-10 minutes on medium heat 34.

Once the timbale is cold, turn it upside down on a serving plate and remove the mold 25 26. Once cut into slices, serve it with the cherry tomatoes 27.