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    Home » Recipes » Rice

    Italian Rice Eggplant Timbale Recipe (Timballo di Melanzane)

    Published: Mar 17, 2016 · Modified: Mar 31, 2025. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Rice eggplant timbale pin
    Rice eggplant timbale pin
    Rice eggplant timbale pin
    Vegetarian Rice Timbale is practical for dinner parties as you can prepare the rice and the filling the day before, and compose it just before your party. #yourguardianchef #rice #italianrecipe

    Rice eggplant timbale is a risotto with meat and vegetables cooked in a mold. It is a Sicilian recipe called Timballo di Melanzane and can also be made with pasta. This version is similar to the Sartu in Naples. It is more challenging than Risotto, but you can make it in advance; it is delicious and presents well. Perfect for a big night dinner party.

    Italian Rice Eggplant Timbale
    Jump to:
    • What is a timbale
    • Why it is perfect for dinner parties
    • Ingredients
    • Instructions
    • Preparing the filling
    • Composing the Timbale
    • Serving the timbale
    • Substitution and variation
    • Top tips
    • Recipes with eggplants you might also like
    • 📋Italian Rice Eggplant Timbale Recipe (Timballo di Melanzane)

    What is a timbale

    Timbale is derived from a French word meaning Drum, it relates to the timbale 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 mold by turning it upside down like a cake.

    This is a gluten-free recipe where rice is used instead of pasta filling.

    The Neapolitan rice Timbal called Sartu goes back to the 18th century.

    It has a crust made with breadcrumbs, while in Sicily, it is wrapped in eggplants, but you can use any vegetables and even prosciutto or bacon.

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

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

    Timbale with center filled with tomato sauce

    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 nicely 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.

    slice of rice timbale

    Ingredients

    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 essential to use risotto rice because 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 unsuitable.

    Other ingredients

    • Medium eggplants: do not buy eggplants that are too big as they tend to be full of seeds
    • Medium onion
    • Tomato sauce use extra sauce if you want to make a red timbale
    • Extra virgin olive oil
    • Stock: vegetable, chicken, or beef stock, depending on your preference
    • Pecorino Romano cheese or Parmigiano Reggiano
    • Fresh eggs
    • Mozzarella cheese
    • Dry white wine

    Find measurements in the recipe card

    ingredients for the rice eggplant timbale

    Instructions

    Prepare the rice

    1. Stir fry the onion with olive oil at medium heat in a large saucepan with a wooden spoon; the onion should not burn.
    2. Add the rice and increase to medium-high heat once the onion becomes translucent. The rice has to be toasted to seal the grains.
    3. Add a cup of tomato sauce and deglaze with the white wine
    4. 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.
    5. Remove from the heat, add the pecorino or parmesan cheese, and let it cool to room temperature.
    6. Once it is cold, mix in the eggs
    Cooking the rice for the timbale

    Grill the eggplants

    1. Clean the eggplants, peel the skin, and cut them lengthwise in long slices.
    2. Grill the eggplant slices over a hot iron pan. You do not need to add oil.
    3. Season them with salt and let them cool down.
    Grilling the eggplants

    Lining the baking pan

    1. Oil a baking tin with a hole in the center
    2. Line the tin with the grilled eggplant slices radially from the center to the outer side.
    line the tin with the grilled eggplants
    1. You can also line it with prosciutto for a non-vegetarian version. You would need about 7oz - 200 g of prosciutto.
    line the tin with prosciutto

    Preparing the filling

    1. Cut the remaining grilled eggplants into bite-sized pieces and add them to the tomato sauce.

    Hint: You can add some of this sauce inside the timbale. However, this sauce is served in the center of the timbale once it is on the serving dish.

    preparing filling for rice timbale
    1. Cut the mozzarella into cubes.
    Mozzarella for pizza cut into cubes

    Hint: 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)

    other possible fillings meatballs and ragu

    Composing the Timbale

    1. Spread the rice on the side of the pan over the eggplant lining, making space to put in the fillings, and leave some rice aside to cover the top.
    2. Place the filling inside: mozzarella, ragu or some of the sauce with the eggplants 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.
    Composing the timbale

    Serving the timbale

    1. Once the Timbale is cooked, wait 10 minutes before turning the entire dish over on the serving plate.
    2. Fill in the center with the remaining tomato and eggplant 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.
    Slice of timbal served on a plate

    Substitution and variation

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

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

    To ensure the rice does not stick, 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.

    Rice timbale coated with prosciutto

    Top tips

    • The timbale is made with the same rice as risotto, the best is Carnaroli, but you can also use Arborio. It is essential to use risotto rice. Other types of rice, like Basmati, it 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, fillings, and for non-vegetarians, also ragu, meatballs or seafood. It is essential that the filling has a compact consistency; otherwise, the Timbale will collapse when removed from the mold.
    • If you are pressed for time, a more accessible option 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. You could also make it with leftover rice
    • Prepare the eggplant sauce a day ahead so that the sauce can absorb the flavor 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 if you have any leftovers the day after.
    Rice eggplant timbale served and a fork getting a bite

    Recipes with eggplants you might also like

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

    For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

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    • 10 Vegetarian Pizza Toppings
      10 Italian Favorite Vegetarian Pizza Toppings

    If you are making the Italian Rice Eggplant Timbale Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

    Vegetarian Rice Timbale with Grilled Aubergine Recipe

    📋Italian Rice Eggplant Timbale Recipe (Timballo di Melanzane)

    5 from 2 votes
    Laura Tobin
    Servings 10 people
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Print Recipe Save Saved! Pin Recipe
    Rice eggplant timbale is a risotto with meat and vegetables cooked in a mold. It is a Sicilian recipe called Timballo di Melanzane and can also be made with pasta. This version is similar to the Sartu in Naples. It is more challenging than Risotto, but you can make it in advance; it is delicious and presents well. Perfect for a big night dinner party.
    Prevent your screen from going dark

    Equipment

    • Pasta pan 8-Quart 3-Piece
    • Cutting board set
    • All-Clad Fry Pan
    • Fluted Cake Pan with hole, 7-Inch

    Ingredients
     

    For the Rice

    • 3 tablespoon olive oil
    • 1 onion
    • 1 lb Carnaroli rice Riso Gallo
    • 6 cup homemade stock (chicken or vegetable stock)
    • ⅓ cup freshly grated Parmesan
    • 1 cup tomato sauce to cook the rice (optional)
    • ½ cup dry white wine optional

    For the Sauce

    • 4 cup homemade tomato sauce
    • 3 eggplants
    • 2 tablespoon olive oil
    • 1 teaspoon salt

    For the filling and the covering

    • 1 cup fresh mozzarella
    • 3 fresh eggs
    • 3 eggplants
    • salt additional salt for aubergines

    Instructions
     

    Prepare the rice

    • Stir fry the onion with olive oil at medium heat in a large saucepan with a wooden spoon; the onion should not burn.
      1 onion, 3 tablespoon olive oil
    • Add the rice and increase to medium-high heat once the onion becomes translucent. The rice has to be toasted to seal the grains.
      1 lb Carnaroli rice
    • If you want to make a red timbale, add a cup of tomato sauce. Deglaze with the white wine
      1 cup tomato sauce, ½ cup dry white wine
    • 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.
      6 cup homemade stock
    • Remove from the heat, add the pecorino or parmesan cheese, and let it cool to room temperature.
      ⅓ cup freshly grated Parmesan
    • Once it is cold, mix in the eggs
      3 fresh eggs

    Grill the eggplants

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

    Covering the Baking tin

    • Oil a baking tin with a hole in the center
      2 tablespoon olive oil
    • Line the tin with the grilled eggplant slices radially from the center to the external side

    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: mozzarella cut into cubes but also Bolognese sauce or meatballs if you like
    • 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.
    • Cut the remaining grilled eggplants into bite-sized pieces and add them to the tomato sauce and season with salt
      4 cup homemade tomato sauce, 3 eggplants, 1 teaspoon salt
    • 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.

    Video

    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 ¼ 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: 409kcalCarbohydrates: 62gProtein: 13gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 60mgSodium: 1527mgPotassium: 1082mgFiber: 12gSugar: 16gVitamin A: 1067IUVitamin C: 15mgCalcium: 150mgIron: 4mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Patty @pattysaveurs.com

      November 08, 2017 at 3:47 pm

      5 stars
      Your timbale looks so good Laura, I'm drooling here!

      Reply
      • Laura

        November 08, 2017 at 3:58 pm

        You are invited

        Reply
    5 from 2 votes (1 rating without comment)

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