Recipe for Risotto in Eggplant
- Rice - 170 Grams (can be substituted for barley, pearl barley and half a pound)
- Eggplant - 1-2 pieces
- Tomato paste - 2 items. Spoons
- Garlic - 3 Teeth
- Olive oil - - To taste
- Parmesan - 75 Grams
On olive oil fry chopped finelyGarlic until golden brown and add 2 spoons of tomato paste. Then fall asleep rice, or cereals, pour water. The water should be twice as much as rice. Then simmer on medium heat for about 30 minutes. Stew follows without a lid. While preparing the risotto, prepare eggplant. To do this, cut vegetables with thin slices (along), properly salted, put on a baking tray or a grid and sent to the oven for 10-15 minutes. Eggplants should lightly brown and soften. Ready slices of eggplant is cooled. Returns to our risotto. Within 30 minutes, you need to monitor whether enough rice or cereal water. If necessary, add! Then, when the rice is ready, rub it with parmesan. Stirring. Cheese should be melted. Do not forget to pepper, salt and you can wrap the stuffing in eggplant.