Vegetarian Rice Timbale with Grilled Aubergine Recipe

• Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
  
• Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
• Proceed to cook as a risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time. Cook for 15 minutes.
  
• An easier option to consider is adding all the stock at once, and boil the rice for 15 minutes until the stock is completely absorbed. Keep it covered and add hot water if necessary.
• Once cooked, add the rest of the butter and the Parmesan and let it cool down at room temperature.
  

Grill the Aubergines

• Clean the aubergines, peel the skin and cut them lengthwise.
  
• Grill them over a hot iron pan.
  
• Season them with salt and let them cool down.
  

Covering the Baking tin

• Oil a baking tin with a hole in the center
• Cover the tin with the grilled aubergine slices radially from the center to the external side
  

Preparing the filling

• Cut the remaining grilled aubergines in small pieces and add them to the tomato sauce.
  
• Add to the sauce the mozzarella cut in cubes and stir.

Composing the Timbale

• Spread the rice on the side of the pan making the space to put in the fillings, and leaving some rice aside to cover the base.
  
• Place the filling inside and cover the top with the remaining rice.
  
• Cook in a hot oven at 200 C for 40 minutes or until the top of the Timbale is nicely browned.
  
• Make sure the rice has cooked enough to maintain its shape once turned. If you touch the top it will be hard and nicely crunchy.
  
• Once the Timbale is cooked, wait 10 minutes before turning it over on the serving plate.
• Fill in the centre with the remaining sauce, decorate with some green and serve.
  
• When you bring it to the table and cut the first slice, the filling will come out as a nice surprise.