Timballo di Melanzane e Riso (Baked Aubergine and Rice Timballo)
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Ingredients
- 2 aubergine, diced
- 250 g long grain rice
- 400 g passata
- 150 g mozzarella, grated
- 50 g parmesan, grated
- 2 garlic cloves
- 1 fresh basil
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 20.9 g
- Carbohydrate
- 58.4 g
- of which sugars
- 8.1 g
- Fat
- 23 g
- of which saturates
- 9.3 g
- Fibre
- 6.1 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Fry the aubergine in 2 tablespoons of the olive oil for 10 minutes until golden and tender, then set aside.
- 2
Cook the rice in boiling salted water for 12 minutes until just tender, then drain.
- 3
Heat the remaining olive oil in a pan, soften the garlic for 1 minute, then add the passata and simmer for 8 minutes.
- 4
Mix the rice, half the aubergine, half the tomato sauce and half the mozzarella together with torn basil, then pack into a lined, oiled baking dish.
- 5
Scatter over the remaining aubergine, top with the remaining tomato sauce, mozzarella and parmesan.
- 6
Bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes, then turn out or spoon to serve.
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