1 large eggplant
Risotto marinara sauce:
Rice — 1 cup
Beef or vegetable stock — 4 cups
Grated Parmesan cheese — 1/3 cup
Garlic — 1 clove
Tomato paste — 1 tbsp
In a frying pan with olive oil fry the chopped garlic for about 1 minute, put the tomato paste. A minute later Stir in rice and gradually add the hot broth, stirring constantly. Once absorbed the liquid, pour 1-2 ladle. Cook, stirring occasionally, about 25-30 minutes. Remove from the heat and place the cheese. Transfer to a bowl, let it cool before using.
Cut the eggplant into thin strips, sprinkle with salt and leave in a colander, lowered into the water for about 1 hour. Drain and pat dry with paper towels eggplant strips. Drizzle them with olive oil and fry on the grill. At the bottom of the baking dish to lay out a little marinara sauce.
Twist rolls starting their rice and place in a dish. Top re-pour marinara sauce. Bake in the oven at 175 degrees for about 20 minutes under the lid. Remove the lid and hold for another 10 minutes. Serve with grated cheese.
Bon Appetit!Aubergine rolls