2 eggplants
300g of rice
350g of tomato
1 mozzarella
grated parmesan (optional)
salt and oil
fresh basil
1. We start by washing the eggplants well and cutting them in half and empty the pulp.

2. Place the eggplants  on a pan covered with parchment paper and season with a little oil, salt and fresh basil in small pieces. Bake at 340 degrees  for 30 minutes, after cooking with a fork, feel if they are soft enough, if not, let it cook a few more minutes. Meanwhile, cut the pulp of diced eggplants.

3. Transfer the pulp to a pan, season with oil, salt and basil and let it cook for 10 minutes, until it is well dried. At this point, add the tomato and cook for another 10 minutes.

4. Cook and drain the rice al dente. Let’s combine it with our eggplant sauce and mix the risotto well.

5. Remove the eggplants from the oven and fill them with plenty of risotto.

6. Once all the eggplants are filled, add the mozzarella (or other cheese) into cubes and if you want, add some grated Parmesan!

7. Add some fresh basil and put the eggplants in the oven and broil until the mozzarella has melted.

Video from youtube courtesy of Life & Chiara

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