Ingredients
400 g eggplant
200 g mini tomatoes
100 ml olive oil
60 g parmesan
30 g Basil paste 50 ml Crushed tomatoes 350 g Arborio rice 10 g Garlic paste30 g butter
On request Ground black pepper Vegetable brothPreparation steps
Weight for 4 portions – 1 kg
Place the eggplant and tomatoes on a baking paper, season with olive oil and salt, and bake for 20 minutes at 180 °C.
Peel the patliđan and blend it with a little parmesan, olive oil, and spices into a thick paste. Do the same with the tomato, to which you have added basil paste and crushed tomatoes.
Sauté the rice in olive oil until it becomes translucent, then add vegetable broth. Stir gently and, just before the end, add the eggplant paste, parmesan, and butter.
In the oven, roast the eggplant skin for 10 minutes at 170 °C.
Serve the rice in a deep plate, then pour the tomato sauce and top with the roasted eggplant skin.