Aubergine rolls with risotto
The marinara sauce
Garlic – 1 clove
Tomato paste – 1 tablespoon
Rice – 1 Cup (Arborio or any other rice for risotto)
Beef or vegetable broth – 4 cups
Grated Parmesan – 1/3 Cup
1.In a frying pan with olive oil fry the finely chopped garlic (about minutes), put the tomato paste. 2.After a minute add the rice and gradually start adding the warm broth, stirring constantly. Once absorbed the liquid, add another 1-2 ladle. Cook stirring occasionally for 25-30 minutes. Remove from heat and place cheese. Put in a bowl, let it cool before using.
3.Thinly slice the eggplant, sprinkle with salt and leave in the colander, down in the water for about an hour. Drain and dry with paper towels strips of eggplant. Drizzle with olive oil and brown them on the grill.
4.At the bottom of the dish for baking put a little marinara sauce. Twist rolls, from their rice, and place in the dish. Top re-pour the marinara sauce. Bake at 175 degrees for about 20 minutes under the lid. Remove the cover and keep for 10 minutes. Serve with grated cheese.