Saving at home – Baked rice with eggplant and stracchino cheese

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A slightly different idea of cooking eggplants.

Parmesan has been replaced with stracchino cheese and the result, I can assure you, is really delicious!

If you can’t find the stracchino cheese, you can replace it with another creamy cheese.

Let’s start:

BAKED RICE WITH EGGPLANT AND STRACCHINO CHEESE

Ingredients for 4 people: 200 g carnaroli rice or Rome – 400 g eggplant – 500 ml tomato puree – 50 g of stracchino – grated Parmesan cheese – 800 ml of hot vegetable broth – 2 cloves of garlic – 1 tablespoon chopped onion – salt – extra virgin olive oil – basil

Preparation:

Brown a clove of garlic, add the tomato puree and a little salt and cook for 15-20 minutes.

Meanwhile cut the aubergines into cubes.

Brown a clove of garlic in a pan and add the aubergines. Let it get flavored for a couple of minutes.

Cover with a lid and cook for about fifteen minutes, stirring occasionally, until they have softened.

Add the rice and toast it for a minute.

Add half the tomato sauce and hot broth, stirring continuously. Add some salt as well.

Add the aubergines and continue to cook adding the broth little by little.

A few minutes before the rice is cooked (it will take about 15 minutes) turn off and add chopped basil, stracchino and a little Parmesan.

Transfer to 4 single-serving cocottes or a single large baking tray.

Cover with the sauce and parmesan.

Bake in a preheated ventilated oven at 200° for about 15 minutes.

Let it cool before serving.

Enjoy your meal!

original recipe: https://www.gnamgnam.it/2020/10/04/riso-al-forno-con-melanzane-e-stracchino.htm

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