Italian

Rice and eggplant timbale with kataifi and tomato sugo

Name: Rice and eggplant timbale with kataifi and tomato sugo recipe
Yield: 6
Cuisine: /italian
Ingredients: 50g unsalted butter, plus 150g melted; 2.00 onion, finely chopped; 300g carnaroli rice; 200ml white wine; 4 cups (1L) vegetable stock, warmed; 2 egg yolks; 150g mozzarella, finely chopped; 2 tbs finely grated parmesan; 150g frozen baby peas, thawed; 6 baby eggplants, halved lengthways; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 500g kataifi pastry; Basil leaves, to serve; 30g unsalted butter; 2 tbs extra virgin olive oil; 5 ripe roma tomatoes, chopped; 1 tbs tomato paste

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by delicious. team

delicious. team

Apr 08, 2022

Cheesy stuffed eggplant in a sweet tomato sauce, crowned with crispy kataifi – these timbale are bursting with classic Italian flavours. Recipe by Joseph Vargetto, Maurice Terzini and Sylvester Terzini.

50g unsalted butter, plus 150g melted
1 onion, finely chopped
300g carnaroli rice
200ml white wine
4 cups (1L) vegetable stock, warmed
2 egg yolks
150g mozzarella, finely chopped
2 tbs finely grated parmesan
150g frozen baby peas, thawed
6 baby eggplants, halved lengthways
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
500g kataifi pastry
Basil leaves, to serve

Tomato sugo

30g unsalted butter
2 tbs extra virgin olive oil
1 onion, finely chopped
5 ripe roma tomatoes, chopped
1 tbs tomato paste

Method

1.

Preheat oven to 220°C. Line a large baking tray with baking paper.
2.

Heat 50g butter in a medium frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add rice and toast, stirring, for 2 minutes. Add wine and cook for 1-2 minutes until reduced by half. Add warm stock, a ladle at a time, stirring continuously and allowing stock to absorb before adding more, until all stock has been used. This will take about 15 minutes. Season and cool slightly, then stir in egg yolks, cheeses and peas.
3.

Scoop seeds out of eggplants and discard. Place 1 tbs oil in a large frypan over medium heat. Add 4 eggplant halves, cut-side down, and fry for 3-4 minutes until golden. Transfer to a plate. Repeat in batches with remaining eggplant and oil.
4.

Spoon rice mixture into eggplant hollows. Brush 20cm x 4cm strips of kataifi liberally with melted butter. Tightly fold kataifi around each eggplant, then brush with more butter. Place on prepared tray and bake for 18 minutes or until eggplant is cooked through and kataifi is golden.
5.

Meanwhile, for the sugo, place butter and oil in a medium frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add tomato and tomato paste and simmer for 10 minutes or until tomatoes have broken down and sauce has thickened. Season to taste.
6.

Spoon sugo onto a serving plate and top with eggplant. Scatter with basil leaves and drizzle with extra oil, to serve.