Aubergine rolls with risotto

Aubergine rolls with risotto

Ingredients:

Large eggplant
Olive oil
Marinara sauce

Risotto:

Garlic — 1 clove
Tomato paste — 1 tablespoon
Rice — 1 cup (or any other Arborio rice for risotto)
Beef or vegetable broth — 4 cups
Grated Parmesan cheese — 1/3 cup

Preparation:

1. In a frying pan with olive oil saute chopped garlic (about one minute), place the tomato paste.

2.Cherez minute vsypte rice and gradually start adding the warm broth, stirring constantly. Once absorbed the liquid, pour 1-2 ladle. Cook while stirring for 25-30 minutes. Remove from heat and place the cheese. Transfer to a bowl and let it cool before using.

3.Tonkimi strips cut eggplant, sprinkle with salt and leave in a colander, lowered into the water for about an hour. Drain and pat dry with paper towel strips of eggplant. Drizzle them with olive oil and cook on the grill.

4. On the bottom of the baking dish Put a little marinara sauce. Twist rolls starting their rice and place in a dish. Top again pour marinara sauce. Bake at 175 degrees for about 20 minutes under the lid. Remove the cover and hold for another 10 minutes. Serve with grated cheese.

Bon Appetit!

Aubergine rolls with risotto

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