Eggplant rolls with risotto

Eggplant rolls with risotto


Large eggplant
Olive oil

Marinara sauce risotto:

Garlic — 1 clove
Tomato paste — 1 tbsp
Rice — 1 cup (or any other Arborio rice for risotto)
Beef or vegetable broth — 4 cups
Grated Parmesan cheese — 1/3 cup
Packing nectar «Multifruit»


1. In a frying pan with olive oil fry the chopped garlic for 1 minute, add the tomato paste.
2. After 1 minute Stir in rice and gradually add the hot broth, stirring constantly. Once absorbed the liquid, pour 1-2 ladle. Cook, stirring occasionally, 25-30 minutes. Remove from heat and place the cheese.
3. Transfer to a bowl and let it cool before using.
4. Cut the eggplant into thin strips, sprinkle with salt and leave in a colander, lowered into the water for about 1 hour.
5. Drain and pat dry with paper towel strips of eggplant.
6. Drizzle them with olive oil and cook on the grill.
7. At the bottom of a baking dish Put a little marinara sauce. Twist rolls starting their rice and place in a dish. Top again pour marinara sauce.
8. Bake at 175 degrees for about 20 minutes under the lid. Remove the cover and keep in the oven for another 10 minutes.
9. Serve with grated cheese.

Bon Appetit!

Eggplant rolls with risotto

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