Description
This Sicilian Baked Rice and Eggplant Timbale is a flavorful and comforting dish that combines layers of eggplant, rice, cheese, and tomatoes. It’s a perfect option for a hearty vegetarian meal
Ingredients
– 1 kg eggplant
– 1 cup olive oil, divided
– 1 medium onion, finely diced
– 1 clove garlic, finely minced
– 720 ml tomato passata (tomato purée)
– Handful of fresh basil leaves
– Salt to taste
– 1 1/2 cups frozen peas
– 2 cups Arborio rice
– 3/4 cup Pecorino Romano cheese, grated
– 2 cups mozzarella cheese, grated
– 3 large eggs, hard boiled
– 1/4 cup breadcrumbs, unseasoned
Instructions
1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into rounds, brush with olive oil, and roast in the oven until tender.
3. In a large pan, heat olive oil and sauté onion and garlic until fragrant. Add tomato passata, basil, salt, and peas. Cook for a few minutes.
4. In a separate pot, cook Arborio rice according to package instructions.
5. In a greased baking dish, layer the roasted eggplant, cooked rice, Pecorino Romano cheese, mozzarella cheese, and sliced hard-boiled eggs.
6. Repeat the layers and top with breadcrumbs. Bake for 30-40 minutes until golden and bubbly.
7. Serve hot and enjoy!
Notes
– For a twist, you can add diced bell peppers or mushrooms to the tomato sauce.
– To make this dish vegan, substitute the cheeses with vegan alternatives.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 450
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg