Eggplant Rolls with Risotto

Ingredients

1 eggplant

Olive oil

Marinara sauce

1 clove garlic

1 tbsp tomato paste

1 cup rice

4 cups vegetable broth

1/3 cup Parmesan cheese

In a frying pan with olive oil, fry the finely chopped garlic for about 1 minute, then add the tomato paste. After 1 minute, add the rice and gradually add the warm broth, stirring constantly. Once the liquid has been absorbed, add another 1-2 ladles. Cook, stirring, for 25-30 minutes. Remove from heat and discard the cheese. Transfer to a bowl and let cool before using.

Slice the eggplant into thin strips, sprinkle with salt, and let sit in a colander immersed in water for about an hour. Drain and pat dry the eggplant strips with paper towels. Drizzle with olive oil and grill.

Spread a little marinara sauce on the bottom of a baking dish. Roll the eggplant strips, stuff them with rice, and place them in the dish. Top with more marinara sauce. Bake at 350°F (175°C) for about 20 minutes, covered. Remove the lid and bake for another 10 minutes. Serve with grated cheese.

Enjoy!