Eggplant and Rice Timballo
Although it takes several steps to execute this recipe, they are all easy. And it’s one of those dishes that you can make ahead and either refrigerate, then serve at room temperature. Serve it as a side to grilled chicken or as a vegetarian entrée.
The recipe is slightly adapted from the one in my second book, Big Night In (which is a fun book, by the way, if you don’t have it—all about casual entertaining, Italian-style).
Makes 8 to 10 servings
INGREDIENTS
2 medium eggplants (1 lb/454 g) total
Kosher or sea salt
4 tablespoons extra-virgin olive oil, plus more for greasing a ring pan
1 clove garlic, lightly crushed
1 (28-ounce/790-g) can tomatoes, passed through a food mill, or 1 (24-ounce/680-g) bottle tomato passata
Handful of basil leaves
Sunflower oil for frying
2 cups Arborio or Carnaroli (risotto) rice
4 ounces (115 g) cacio di Roma or another semi-soft Italian cheese (Asiago fresco is also good)
4 ounces (115 g) smoked mozzarella (regular fresh mozzarella also works)
1/2 cup (about 50 g) freshly grated Pecorino Romano
1 tablespoon finely chopped fresh mint, plus one or two sprigs for garnish
1/2 cup (60 g) unseasoned dry breadcrumbs
INSTRUCTIONS
1. Trim the ends off the eggplants and cut them crosswise into 1/4-inch-thick slices (1/2 cm). Salt lightly and layer them in a colander set over a bowl. Set a plate over the slices and weight it down with a heavy object (I use a marble mortar). Let sit for 30 minutes.
2. Place 4 tablespoons olive oil and the garlic in a medium sauté pan. Turn the heat to medium-low and cook 2-3 minutes, until the garlic starts to release its aroma. Press down with a spoon to infuse the oil with the garlic. Stir in the tomatoes, and season with a little salt. Bring to a simmer and cook the tomatoes for 20 to 30 minutes, until thickened to sauce consistency. Add more salt if necessary. Remove from the heat and stir in the basil.
3. Pat the eggplant slices dry with a kitchen towel or paper towels. Heat about 1/4 inch (1/2 cm) sunflower oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, turning once, until browned on both sides, about 5 minutes total per batch. Drain the slices on a paper towel-lined plate or a brown paper bag.
4. Place 7 cups (1 1/2 L) water in a large heavy-bottomed pot and stir in 1 tablespoon salt. Bring to a boil over medium-high heat and stir in the rice. Return to a boil and simmer, uncovered, for 13 to 15 minutes, lowering the heat if necessary to prevent it from boiling over, until the rice is al dente—still a bit firm in the center. Drain the rice in a colander in the sink and transfer it to a large mixing bowl.
5. Stir in the tomato sauce. Cut the cheeses into small cubes and fold them into the rice, then fold in the pecorino cheese and the chopped mint.
6. Grease a 10-inch-by- 3-inch (25-cm by- 7 1/2-cm) ring pan with extra-virgin olive oil and coat it with half the breadcrumbs. Choose 8 to 10 of your nicest rounds of eggplant and arrange them on the bottom of the pan, overlapping them slightly. Spoon half the rice and cheese mixture into the pan, smoothing it out to make an even layer. Arrange the rest of the eggplant over the rice in an even layer, then top with the remaining rice. Sprinkle the rest of the breadcrumbs evenly over the top. The timballo may be refrigerated at this point for several hours or overnight. Remove it from the refrigerator and let it come to room temperature before baking.
7. Heat the oven to 450° F (230° C). Bake the timballo, uncovered, for 25 to 30 minutes, until you can hear it bubbling and the breadcrumb topping is golden-brown. Remove from the oven and let cool on a rack for 15 minutes. Run a thin metal spatula around the inside edge of the timballo pan and around the center ring. Let cool another 10 to 15 minutes. Place a serving platter over the pan and carefully invert the pan to unmold the timballo onto the platter. Serve warm or at room temperature, garnished with sprigs of basil and/or mint. Leftovers are delicious cold from the fridge.
