Eggplant-stuffed risotto
Description
The dish is prepared without unnecessary complications. Eggplant risotto is a snack that pairs well with various sauces. If you have your own risotto recipe—please, go ahead! It's welcome! It's very important to properly and deliciously prepare the filling. But preparing the eggplants is also crucial. The thinner and more beautifully you slice the vegetable, the more aesthetically pleasing the dish will look. It's essential to generously salt the eggplants before putting them in the oven—otherwise, they might turn out too bitter. Good luck! The finished dish is ready to be served.
Instructions
- 1
Step 1
Sauté finely chopped garlic in olive oil until golden brown, then add 2 tablespoons of tomato paste.
- 2
Step 2
Then add rice or grains and pour in water. The amount of water should be twice that of the rice. Simmer over medium heat for about 30 minutes. Cook uncovered.
- 3
Step 3
While the risotto is cooking, prepare the eggplants. Slice the vegetables thinly lengthwise, generously salt them, place them on a baking sheet or rack, and bake in the oven for 10-15 minutes. The eggplants should lightly brown and become tender.
- 4
Step 4
We let the ready eggplant slices cool down.
- 5
Step 5
Back to our risotto. For 30 minutes, make sure the rice or grain has enough water. Add more if needed! Then, when the rice is ready, grate Parmesan into it. Mix well. The cheese should melt. Don't forget to season with pepper and salt, and then you can wrap the filling in the eggplants.