Vegetable Rice Mould

2 eggplants
salt to taste
olive oil for frying
3 medium onions
2 garlic cloves
21 ounces tomatoes
2 teaspoons sugar
freshly ground pepper to taste
fresh parsley small bunch
fresh basil small bunch
5 ounces risotto rice
2 quarts stock
1 ounce pecorino cheese

Peel and slice the eggplant into 1/2 cm slices. Sprinkle with salt and leave to drain in the colander for 30 minutes. Finely dice the onion. Peel and chop the garlic cloves. Chop the parsley and basil. Grate the cheese. Rinse the eggplant slices and dry well.

Heat the oil in the skillet and fry the eggplant until golden brown. Dry on paper towels.

Blanch, peel, seed and dice the tomatoes. In the same skillet, heat more oil and sweat the onions and garlic for approximately 5 minutes. Add the tomatoes. Season with salt, pepper, and sugar and cook over low heat for 30 minutes. Add the parsley and basil.

While the sauce is cooking, simmer the rice in the stock for 15-17 minutes until al dente. Strain.

Preheat the oven to 395 degrees F/ 200 degrees C.

Line the dish with a few of the eggplants. Pour over some of the rice and then a little of the sauce. Fill the dish with alternate layers of rice and sauce, until all the ingredients have been used, finishing with a layer of sauce.

Sprinkle grated cheese over the sauce. Bake for 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Serves: 8



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