How to make the timbale of rice and baked aubergines, a recipe that features a pie with tomatoes sprinkled abundantly with Parmesan cheese.
Ingredients for 4 people
- 2 medium-sized eggplants
- 200 gr. Carnaroli rice
- 400 gr. of ripe tomatoes
- 1 onion
- 1/2 clove of garlic
- 1 bunch of basil
- 6 tablespoons of extra virgin olive oil
- 2 large spoons of grated Parmesan cheese
- salt and pepper
Preparation of the timbale of rice and baked aubergines
First of all take the tomatoes and scald them in boiling water to easily remove the skin that covers them, to let out the internal liquid.
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Put a pan with 3 tablespoons of oil on the heat to make a half-peeled onion wither with the garlic.
Add the tomatoes, after passing them through the vegetable mill, with a pot holder of salt and one of pepper, cooking them on a high flame for 18 minutes, with the aim of reducing the sauce level in half.
At this point add the well-washed and chopped basil, one minute before removing the sauce from the heat.
Proceed with the blanching of the aubergines, wash and slice them respecting a thickness of about 5 millimeters per slice.
Place the aubergine slices on a greased baking sheet and cook for 7 minutes in the preheated oven at 200 ° C, they must reach a certain color.
Chop the remaining half onion, making it dry in a pan put on the stove at the minimum, using the remaining oil.
Cook the rice for about ten minutes in abundant salted water brought to the boil, then drain it and pour it into the pan, together with the onion already cooked.
Fry the rice for a few minutes, moving it slightly with a wooden fork, just enough to keep its grains well grained together.
Use salt and pepper to flavor it, but don't overdo it.
Arrange the slices of the aubergines in a pan, completely covering the bottom, leaving aside a few slices to be used later.
Spread the rice over the aubergines, sprinkling it with a light layer of grated Parmesan. Add the remaining aubergine slices on top.
At this point, all that remains is to insert the cake tin in a preheated oven at 200 ° C, cooking the rice cake for about fifteen minutes, until an acceptable gratin is reached.
This first course should be served still hot.
