Italian Rice Eggplant Timbale Recipe (Timballo di Melanzane) (2024)

Published: Mar 17, 2016 · Modified: Jul 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

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.

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.

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.

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

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

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.

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.

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

2. Cut the mozzarella 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)

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.

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.

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.

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.

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