Renowned chef and food writer Meera Sodha has unveiled her spectacular vegetarian centrepiece for this year's Christmas celebrations - a stunning aubergine and rice timbale that promises to be the star of any festive table.
A Festive Showstopper for Everyone
Following her previous reflections on simplifying kitchen matters, Sodha continues her approach of creating impressive yet manageable dishes, even during the busy Christmas period. This beautiful timbale, whose name derives from the French word for 'drum', represents her philosophy perfectly - it's a showstopping creation that doesn't require multiple complicated elements.
The recipe ensures that everyone around the table, regardless of dietary requirements, can enjoy the same magnificent centrepiece. Packed with seasonal vegetables, rice, nuts, fruit and aromatic spices, it also features the option of including Boursin cheese, which Sodha describes as 'one of the finest cheeses to come out of Normandy'.
Preparation and Cooking Guide
The recipe requires approximately 20 minutes preparation time and 1 hour 45 minutes cooking time, with an additional 15 minutes resting period before serving. It generously serves eight people, making it ideal for family gatherings.
Essential equipment includes a 23cm springform cake tin and two or three large baking trays, though cooks may need to work in batches if oven space is limited. Sodha provides helpful make-ahead tips: the aubergines and squash can be roasted in advance, and the onion and spice mixture can be prepared ahead of time up to the rice-cooking stage.
For those concerned about timing, the dish offers flexibility - it can be taken out of the oven an hour before serving and reheats well in the microwave. Both dairy and dairy-free Boursin versions are now available, catering to different dietary needs.
The Recipe Method
Beginning with roasting sliced and cubed aubergines alongside butternut squash, the recipe builds layers of flavour through gently cooked onions, garlic, sage and spices including cinnamon and allspice. The basmati rice is cooked until slightly underdone before being combined with the roasted vegetables, walnuts, currants and pieces of Boursin.
The magic happens in the assembly: sliced aubergines are arranged to line the springform tin, creating a beautiful casing that's filled with the fragrant rice mixture before being sealed with more aubergine slices. After baking wrapped in foil, the timbale is rested briefly before the dramatic reveal - flipping it onto a platter to showcase the beautiful layered structure.
The finishing touch comes in the form of crisp fried sage leaves, providing both visual appeal and a burst of flavour to complement the rich, spiced filling.
This recipe represents the perfect solution for hosts seeking an impressive vegetarian centrepiece that doesn't compromise on flavour or visual impact, ensuring Christmas dining becomes an inclusive and memorable experience for all guests.
