Ingredients // Dairy

Risotto in eggplant

  • Rice - 170 grams (you can substitute for barley, barley and spelled)
  • Eggplant - 1-2 pieces
  • tomato paste - 2 tbsp.spoon
  • Garlic - 3 cloves
  • Olive oil - - To taste
  • cheese - 75 grams

olive oil fry finely chopped garlic until golden brown and add 2 tablespoons of tomato paste.Then fill rice or cereal, add water.Water should be twice that of rice.Then simmer over medium heat for about 30 minutes.Stew should be without a lid.While preparing risotto, eggplant prepare.To do this, cut into thin slices vegetables (along), good salt and lay out on a baking sheet or foil and send it in the oven for 10-15 minutes.Eggplants should be lightly browned and become soft.Prepared slices of eggplant Let cool.We returned to our risotto.Within 30 minutes, you need to monitor whether enough rice or cereal water.If you want to add!Then, when the rice is ready, rub it in cheese.Mix.The cheese should melt.Do not forget to add pepper, salt and can wrap the stuffing in the eggplant.

Servings: 3-4