Risotto with Eggplant (2)
Instructions
Cut the Eggplant into large cubes and, after being arranged in a single layer on a plate previously made, cook them in the oven to moderate heat until they are dry and not have become slightly blondes.
Then drain the tomatoes in a colander, then let them cook for about 15 minutes over low heat along with the Basil and salt.
Add the Eggplant and let it stand for about 10 minutes.
Cook the rice is al dente, leave it to drain and season with the Aubergine and 1 drop of oil extra virgin olive.
This dish can be eaten either hot that cold.
Ingredients and dosing for 1 person
- 60 g of rice
- 60 g of peeled tomatoes
- 30 g of eggplant
- Basil leaves
- 1 dash of olive oil extra virgin
- 1 pinch of salt