Aubergine rolls with risotto.

бакл р с ризото


-Large eggplant
-Olive oil

Marinara sauce risotto:
-Garlic — 1 clove
-Tomato paste — 1 tbsp. l.
-Rice — 1 cup (or any other Arborio rice for risotto)
Beef or vegetable broth — 4 cups
Grated Parmesan cheese — 1/3 cup


1. In a frying pan with olive oil fry the chopped garlic for about one minute, put the tomato paste.
2. A 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. Slice the eggplant into thin strips, sprinkle with salt and leave in a colander, lowered into the water for about an 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 the 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 hold for another 10 minutes.
Serve with grated cheese.

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