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Timballo di riso e melanzane | Ci Pensa Giusina

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
9.7K views๐Ÿ‘ 300
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Giusina in cucina

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Video-Specific Recipe

Timballo di riso e melanzane

Cultural Context

Timballo di riso e melanzane hails from the southern regions of Italy, particularly Sicily, where it reflects the local love for rice and eggplant. This dish is often served during family gatherings and festive occasions, showcasing the rich flavors of the Mediterranean. Today, variations exist across Italy, with some incorporating different vegetables or meats, making it a versatile and beloved dish.

ItalianITmain
75 min
medium
6 servings
Servings4
300 g di riso per risotti
400 ml di salsa di pomodoro
Basilico
Olio evo
Sale
Pepe
Una cipolla
Un pizzico di zucchero
Melanzane lunghe
Caciocavallo
Scamorza bianca

mozzarella cheese

๐Ÿฅ—Healthier: part-skim mozzarella

๐Ÿ’ฐCheaper: provolone

Part-skim mozzarella reduces fat while maintaining creaminess.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

1

Cook the rice according to package instructions.

2

Sautรฉ the chopped onion in olive oil until translucent.

3

Add the long eggplants, diced, and cook until softened.

4

Stir in the tomato sauce, basil, salt, pepper, and a pinch of sugar, and let simmer.

5

Combine the cooked rice with the sauce mixture.

6

Layer the rice mixture in a baking dish, alternating with slices of caciocavallo and scamorza.

7

Bake until the top is golden and bubbly.

Cooking Techniques

sautรฉingbaking

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetarian

Allergens

milkeggs

Also Known As

Rice and Eggplant TimbaleTimballo di riso
Local Name: Timballo di riso e melanzane

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