Rachel Roddy’s rice, aubergine and mozzarella bake recipe is a comforting Italian dish that brings together creamy rice, tender aubergine, and gooey mozzarella. Inspired by a 1977 edition of The Talisman Italian Cook Book, this recipe is perfect for a weeknight dinner or a special occasion. The combination of flavours and textures will transport you straight to Italy.
Why This Rice, Aubergine and Mozzarella Bake Stands Out
This bake is a testament to the beauty of simple Italian cooking. The aubergine is fried until golden, then layered with rice and mozzarella, creating a harmonious blend of tastes. The recipe is versatile; you can add other vegetables or meats if you like. But the classic version is hard to beat.
Find Bleeding Edge Supplements at Scandalous Prices on iHerb.
Key Ingredients for the Perfect Bake
- Aubergine: Choose firm, glossy ones for best results.
- Mozzarella: Fresh mozzarella melts beautifully, but you can also use scamorza for a smokier flavour.
- Rice: Arborio or carnaroli work well, but any short-grain rice will do.
- Tomato sauce: A good quality passata or homemade sauce enhances the dish.
- Parmesan: For a salty, umami kick.
Step-by-Step Instructions
Start by preparing the aubergine. Slice them into rounds, salt them, and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry. Fry in olive oil until golden brown. Meanwhile, cook the rice in salted water until al dente. Drain and mix with tomato sauce and grated Parmesan.
In a baking dish, layer the rice mixture, then aubergine, then torn mozzarella. Repeat layers, finishing with mozzarella and a sprinkle of Parmesan. Bake at 180°C (350°F) for 25-30 minutes until bubbly and golden. Let it rest for 10 minutes before serving.
Comparison of Different Cheeses for the Bake
| Cheese | Flavour | Melting Quality | Best For |
|---|---|---|---|
| Mozzarella | Mild, creamy | Excellent | Classic version |
| Scamorza | Smoky, slightly sharp | Good | Smoky twist |
| Fontina | Nutty, earthy | Very good | Rich flavour |
| Gouda | Sweet, nutty | Good | Accessible alternative |
Tips for Success
- Salt the aubergine to remove excess moisture and bitterness.
- Use day-old rice for better texture; it absorbs sauce without becoming mushy.
- Don’t overmix; layering creates distinct textures.
- Let the bake rest before cutting for cleaner portions.
Variations to Try
Feel free to add layers of sautéed mushrooms, spinach, or even sliced tomatoes. For a meat version, brown some Italian sausage and crumble it between layers. Vegetarians can omit the Parmesan or use a vegetarian alternative.
FAQ
Can I make this bake ahead of time?
Yes, assemble the bake up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time.
What type of rice is best for this recipe?
Short-grain rice like Arborio or carnaroli is ideal because it becomes creamy and holds its shape. Long-grain rice can work but may be less creamy.
How do I prevent the aubergine from becoming soggy?
Salt the aubergine slices and let them drain for 30 minutes before frying. This removes excess water and ensures they stay firm in the bake.
Browse the Shop
Acacia frida deluxe solid wood bed frame |
Bedroom bench |
Bed chest drawers |
Lingerie dresser |
Frame base |
Mirror with jewelry storage |
30 Bathroom Vanity |
Memory foam queen mattress |
Mattresses for back pain |
Nightstand set of 2 |
Grand Goldman Shop |
Civil Lawyer
Deutschland Trikot WM 2026
