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