Roulade of eggplant with risotto

Roulade of eggplant with risotto

Roulade of eggplant with risotto

Eggplant rolls with risotto

Ingredients:

Large eggplant
Olive oil

Risotto marinara sauce:

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

Preparation:

1. In a frying pan with olive oil fry the chopped garlic for 1 minute, add the tomato paste.

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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 the heat and place the cheese.
3. Transfer to a bowl, let it cool before using.

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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 towels eggplant strips.

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6. Drizzle them with olive oil and fry on the grill.
7. At the bottom of the baking dish to lay out a little marinara sauce. Twist rolls starting their rice and place in a dish. Top re-pour marinara sauce.

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8. Bake at 175 ° C Eye

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