Vegetarian Rice Timbale with Grilled Eggplants Recipe

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Rice timbale is a risotto mixed with meat and vegetables cooked in a mould, also known as Sartu in Naples. It is more challenging to make than Risotto, but you can make it in advance, it is delicious and presents well. Perfect for a dinner party.

What is a timbale

Timbale is derived from a French word meaning Drum, it relates to the mould or pan in which the dish is cooked. Usually, it is a deep pan narrower on the bottom and once the food is cooked, it is removed from the mould by turning it upside down like a cake.

The timbale can be made with rice or pasta and filled with meat, cheese and/or vegetables. It usually has a crust made with breadcrumbs but it can also be wrapped in vegetables, prosciutto or bacon.

The original timbale from Naples called Sartu is usually filled with meat, this one is a vegetarian version suitable for gluten-free and vegetarian diets.

The rice is prepared like a risotto, and removed from the stove 3 minutes before it is completely done, leaving it “slightly” hard, then it is cooled down to room temperature.

Once all the ingredients are ready, the timbale can be assembled in the mould. It is baked just before serving, removed from the mould and served warm.

Why it is perfect for dinner parties

It is practical for dinner parties as you can prepare the rice and the filling the day before, and compose and bake the Timbale just before your party.

It can be served as a main dish and if you have a nice shaped tin, it will intrigue your guests when served at the dinner table. Open the timbale and a nice filling of melted cheese, sauce or even meat will appear.

Choosing the best rice

The timbale is made with the same rice as risotto, the best is Carnaroli but you can also use Arborio. It is important to use risotto rice as other types of rice such as Basmati will not maintain its shape. The consistency of the rice should be compact but not mushy, so sushi rice is also not suitable.

The key to its success is to use quality rice, and with ‘Riso Gallo’ you cannot go wrong. They are one of the oldest Italian rice producers and the largest producer in Europe.

They have been operating since 1856, and their rice is available in most European supermarkets.

Using different ingredients

You can use different vegetables and fillings, for example, meatballs or seafood. It is important that the filling has a compact consistency otherwise the Timbale will collapse when removed from the mould.

Mixing the filling with cheese, tomato sauce or béchamel will help the Timbale to maintain its shape.

Here I make a grilled eggplant tomato sauce, an ingredient used often in Sicily around Catania where eggplants are grown abundantly around the Volcano Etna’s slopes.

To make sure that the rice does not stick to the pan, I oil the entire pan and line it with the grilled eggplants. You can also use grilled zucchini or any other vegetables, or for a non-vegetarian version line it with prosciutto or bacon.

When I make the risotto I use Homemade Stocks which I always keep in reserve in the freezer. If you want to know what else I keep in the freezer, you can read my article: Once a month freezer meal prep.

Prepare the rice

1. Stir fry the onion with 2 tbsp of butter at very low heat, the onion should not burn.
2. 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.
3. If you want to make a red timbale, you can add 1/4 cup of tomato sauce at this point.
4. Proceed to cook the rise like a risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time. Cook for 15 minutes.
5. Once cooked, add the rest of the butter and let it cool down at room temperature.
6. Once it is cold, mix the rice with parmesan cheese and 2 eggs.

Grill the eggplants

1. Clean the eggplants, peel the skin and cut them lengthwise.
2. Grill them over a hot iron pan.
3. Season them with salt and let them cool down.

Covering the baking tin

1. Oil a baking tin with a hole in the centre
2. Line the tin with the grilled eggplants slices radially from the centre to the external side

You can also line it with prosciutto for a non-vegetarian version. You would need about 7 oz – 200 g of prosciutto.

Preparing the filling

1. Cut the remaining grilled eggplants into small pieces and add them to the tomato sauce.
2. Add to the sauce the mozzarella cut into cubes and stir.
3. For a non-vegetarian version, you can also add pre-cooked sausages cut in chunks, fried meatballs, or ragu (you would need about 3 oz – 300 g of sausage or meatballs)

Composing the Timbale

1. 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 top.
2. Place the filling inside and cover the top with the remaining rice.
3. Cook in a hot oven at 390 F – 200 C for 40 minutes or until the top of the Timbale is nicely browned.
4. 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.

Serving the timbale

1. Once the Timbale is cooked, wait 10 minutes before turning it over on the serving plate.
2. Fill in the centre with the remaining sauce, decorate with some green herbs and serve.
3. When you bring it to the table and cut the first slice, the filling will come out as a nice surprise.

Tips

• The timbale is made with the same rice as risotto, the best is Carnaroli but you can also use Arborio. It is important to use risotto rice as other types of rice like Basmati will not maintain their shape. The consistency of the rice should be compact but not mushy. Therefore sushi rice is also not suitable.
• You can use different vegetables and fillings, and for non-vegetarian also meatballs or seafood. It is important that the filling has a compact consistency otherwise the Timbale will collapse when removed from the mould.
• Mixing the filling with cheese, tomato sauce or béchamel will help the Timbale to maintain its shape.
• To make sure that the rice does not stick to the pan, I oil the entire pan and line it with the grilled aubergine. You can also use grilled zucchini or any other vegetables, or for a non-vegetarian version line it with prosciutto or bacon.
• When I made the risotto I use Homemade Stocks which I always keep a reserve in the freezer. If you want to know what else I keep in the freezer, you can read my article: Once a month freezer meal prep.
• If you want to make a red timbale, you can add 1/4 cup of tomato sauce before adding the stock to the rice.
• If you are pressed for time, an easier option to consider is adding all the stock at once, and boiling the rice for 15 minutes until the stock is completely absorbed. Keep it covered and add hot water if necessary.
• Prepare the eggplant sauce a day ahead, so that the sauce can really absorb the flavour of the eggplants.
• For a non-vegetarian version, you can line the tin with prosciutto. You would need about 7 oz – 200 g of prosciutto.
• Once the timbale is baked wait 10 minutes before turning it on a serving dish.
• The timbale tastes even better the day after if you have any leftover.

Recipes with eggplants you might also like

For more eggplant recipes, check out the category: Mediterranean Vegetables & Fruits

Also check the recipes below:

• Vegetarian eggplant Milanese
• Grilled zucchini eggplants and peppers
• Baked Eggplant Pasta Anelletti
• Sicilian Caponata Recipe
• Deep-Fried Eggplant Balls
• Easy Ratatouille Recipe Baked
• Healthy Eggplant Parmesan
• Pasta with Swordfish Ragu and Eggplants
• Aubergine caviar
• Pizza with Fresh Vegetables

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Vegetarian Rice Timbale with Grilled Eggplants Recipe

The Rice Timbale is more challenging to make than Risotto, but it is delicious and presents well. It is practical for dinner parties as you can prepare the rice and the filling the day before, and just compose the Timbale a few hours before your party. It can be served as a main dish and if you have a nice shaped tin, it will intrigue your guests when brought at the dinner table. Suitable for gluten free and vegetarian diets. #yourguardianchef #rice #italianrecipe

Prep Time 30 minutes

Cook Time 1 hour

⏲️Total Time 1 hour 30 minutes

Servings: 10 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

For the Rice

• 1/3 cup (affiliate link)(affiliate link)butter
• 1 (affiliate link)(affiliate link)onion
• 1 lb (affiliate link)(affiliate link)Carnaroli rice Riso Gallo
• 6 cup homemade stock (chicken or vegetable stock)
• 1/3 cup (affiliate link)(affiliate link)freshly grated Parmesan

For the Sauce

• 4 cup homemade tomato sauce
• 2 cloves (affiliate link)(affiliate link)peeled garlic cloves
• 3 eggplants
• 2 tbsp (affiliate link)(affiliate link)olive oil
• 1 tsp (affiliate link)(affiliate link)(affiliate link)(affiliate link)salt
• (affiliate link)(affiliate link)(affiliate link)(affiliate link)salt additional salt for aubergines

For the filling and the covering

• 1 cup (affiliate link)(affiliate link)fresh mozzarella
• 3 (affiliate link)(affiliate link)fresh eggs
• 3 eggplants
• (affiliate link)(affiliate link)(affiliate link)(affiliate link)salt

Equipment

• (affiliate link)(affiliate link)All-Clad Pasta 12-Quart 3-Piece
• (affiliate link)(affiliate link)Cutting board set
• (affiliate link)(affiliate link)All-Clad Fry Pan
• Fluted Cake Pan with hole, 7-Inch

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Instructions

Prepare the rice

• Stir fry the onion with 2 tbsp of butter at 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.
• If you want to make a red timbale, you can add 1/4 cup of tomato sauce now
• Proceed to cook the rice like a risotto. The rice should be continually stirred and stock added regularly 1 or 2 ladles at a time. Cook for 15 minutes.
• Once cooked, add the rest of the butter and let it cool down at room temperature.
• Once it is cold mix the rice with parmesan cheese and 2 eggs.

Grill the eggplants

• Clean the eggplants, 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
• Line the tin with the grilled eggplants slices radially from the center to the external side

Preparing the filling

• Cut the remaining grilled eggplants 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 top.
• Place the filling inside and cover the top with the remaining rice.
• Cook in a hot oven at 390 F – 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.

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Notes

• The timbale is made with the same rice as risotto, the best is Carnaroli but you can also use Arborio. It is important to use risotto rice as other types of rice like Basmati will not maintain their shape. The consistency of the rice should be compact but not mushy. Therefore sushi rice is also not suitable.
• You can use different vegetables and fillings, and for non-vegetarian also meatballs or seafood. It is important that the filling has a compact consistency otherwise the Timbale will collapse when removed from the mould.
• Mixing the filling with cheese, tomato sauce or béchamel will help the Timbale to maintain its shape.
• To make sure that the rice does not stick to the pan, I oil the entire pan and line it with the grilled aubergine. You can also use grilled zucchini or any other vegetables, or for a non-vegetarian version line it with prosciutto or bacon.
• When I made the risotto I use Homemade Stocks which I always keep a reserve in the freezer. If you want to know what else I keep in the freezer, you can read my article: Once a month freezer meal prep.
• If you want to make a red timbale, you can add 1/4 cup of tomato sauce before adding the stock to the rice.
• If you are pressed for time, an easier option to consider is adding all the stock at once, and boiling the rice for 15 minutes until the stock is completely absorbed. Keep it covered and add hot water if necessary.
• Prepare the eggplant sauce a day ahead, so that the sauce can really absorb the flavour of the eggplants.
• For a non-vegetarian version, you can line the tin with prosciutto. You would need about 7 oz – 200 g of prosciutto.
• Once the timbale is baked wait 10 minutes before turning it on a serving dish.
• The timbale tastes even better the day after if you have any leftover.

Nutrition

Calories: 412kcal | Carbohydrates: 60g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 1510mg | Potassium: 1035mg | Fiber: 11g | Sugar: 15g | Vitamin A: 1155IU | Vitamin C: 13.9mg | Calcium: 145mg | Iron: 3.9mg

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