Sicilian Aubergine Timbale: A Traditional Delight of Italy

Sicilian Aubergine Timbale

Sicilian Aubergine Timbale (Timballo di Melanzane Siciliano) stands as a beloved centrepiece in Sicilian cuisine, especially during festive gatherings. This hearty baked dish layers aubergine, pasta, and a rich tomato-based sauce. Golden-fried aubergine slices form a crispy, rustic shell.

Assembly and Baking

The fried aubergine slices are carefully arranged in a round, oven-proof dish, overlapping slightly to form the outer shell. The pasta filling, mixed with the tomato sauce, cheese, and any other ingredients, is packed inside. Additional layers of cheese or meat may be added before the top is sealed with more aubergine slices. It is baked until

golden and firm, allowing the flavours to meld together. Once baked, the timbale is turned outof the mould, revealing a beautifully bronzed aubergine exterior. The inside is rich, saucy, and hearty, making it a showstopper dish for special occasions or gatherings.

The Sicilian Aubergine Timbale showcases the bold, flavourful traditions of Sicily. It blends fresh vegetables, pasta, and rich, savoury sauces.

Sicilian Aubergine Timbale Recipe

Hello everyone! Today, I’ll show you how to make a delicious Sicilian aubergine timbale. This is classic dish known for its rich flavour and perfect balance of soft and crunchy textures. The Sicilian aubergine timbale is a savoury baked pasta pie with tomato sauce, basil, and mozzarella. It’s wrapped in a crispy shell of fried aubergines. A true delicacy to bring to the table to amaze your guests or to pamper yourself on a special day. Let’s see what the ingredients and steps we need to make this delicious dish.

Ingredients for 6 people:

500 g of anelletti (or other short pasta format)
3 large aubergines
750 ml of tomato puree
Extra virgin olive oil
1 clove of garlic
fresh basil
Grated cheese
200 g of mozzarella (or scamorza)
salt and pepper
Seed oil for frying

Method:

Prepare the Aubergines

Wash the aubergines and cut them into thin slices lengthwise. Sprinkle them with a little salt and place them in a colander. Let them rest for a couple of hours to release their bitter water.
In a large pan, fry the peeled garlic clove with a drizzle of extra virgin olive oil. Add the tomato puree, a pinch of salt, pepper and a few chopped basil leaves. Let the sauce cook over medium-low heat for about 20 minutes, stirring occasionally.

Cook The Pasta

Cook the pasta in a pan of salted water for the time shown on the package. Drain it while still very al dente, since it will finish cooking in the oven. Toss the pasta with half of the prepared sauce and half of the grated cheese. Cut the mozzarella into cubes and stir it into the pasta. Mix everything well.
In a pan with hot seed oil, fry the sliced aubergines, turning them once on each side. Once golden, transfer them to absorbent paper and blot the excess oil.
Take a 22 cm round baking pan and line it with baking paper. Arrange the fried aubergine slices to cover the bottom and sides of the pan, slightly overlapping them and letting the ends hang over the edges.

Add the Pasta and Cook in the Oven

Spoon the pasta mixture into the pan and level the surface with a spatula. Fold the overhanging aubergine slices over the top to create a lid.
Place the pan in a preheated oven at 200°C and bake the timbale for about 30 minutes, until it turns golden and sets nicely.
Take the timbale out of the oven and let it rest for around ten minutes. Then flip it out onto a serving plate. Enjoy it hot or warm, with the remaining sauce, a sprinkle of grated cheese, and some fresh basil.

That’s it—your Sicilian aubergine timbale is ready to enjoy! This vibrant dish brings the true flavours of Sicily to your table and is sure to impress. Buon appetito!

Recommended Wine for Sicilian Aubergine Timbale

Sicilian Aubergine Timbale, a classic Italian dish layered with eggplant, pasta, cheese, and often a rich tomato sauce, pairs beautifully with wines that complement its robust flavours and balance the dish’s richness. Here are some wine recommendations:

Red Wines Pairing

Nero d’Avola

A quintessential Sicilian wine, Nero d’Avola offers dark fruit flavours, moderate tannins, and a hint of spice, perfectly complementing the aubergine and tomato base.

Etna Rosso

Made from Nerello Mascalese grapes grown on the volcanic slopes of Mount Etna, this wine has a lighter body, red cherry notes, and earthy undertones, which enhance the dish’s complexity.

Chianti Classico

From Tuscany, this Sangiovese-based wine’s bright acidity and red berry notes cut through the richness of the timbale, refreshing the palate, providing a vibrant contrast to the dish’s complexity.

White Wines Pairing

Grillo

Another Sicilian favourite, Grillo is a medium-bodied white wine with citrus, floral, and herbal notes. It provides a vibrant contrast to the dish’s hearty flavours.

Verdicchio dei Castelli di Jesi

With its crisp acidity and green apple and almond flavours, this wine offers a refreshing pairing for a tomato-heavy timbale.

Rosé Wine Pairing

Rosato di Nerello Mascalese

A rosé made from Nerello Mascalese grapes provides delicate fruit flavours and lively acidity, harmonizing with both the aubergine and cheese components.