@alexkoekies: Ingredients: ✨1 eggplant ✨1 red onion ✨250g risotto rice ✨1L of veggie stock ✨170g of tomato passata (tomato sauce) ✨shredded mozzarella and parmigiano to taste ✨extra virgin olive oil Steps: 1. cut the eggplant and the red onion in thin cubes, get your veggie broth ready (I boiled a liter of water and just added a veggie stock cube to it) 2. On a pan, heat 5 tbsp of olive oil and add the diced eggplant, let it cook for 10’ on medium heat, add olive oil if necessary, so all parts of the eggplant are covered and add salt to taste, when it’s golden and cooked, set it apart 3. In another pan, add a tbsp of olive oil, fry the red onion for a minute before adding the risotto. Let it toast for a minute and then add half of the veggies broth you prepared. 4. Mix continuously until absorbed and then add the other half of the broth. It should cook for around 10-15 minutes on medium heat. When you see all of the water is almost absorbed, you can add the tomato passata and some fresh basil for extra taste if you have some. Let it cook for 3 more minutes and then add your fried eggplants, shredded mozzarella and parmigiano cheese. Give it a good mix and take the pan off the heat. 5. Serve immediately (or you can also heat it up later if needed) and now you know ✨ #whatsfordinnertonight #healthyrecipe #EasyRecipe #easydinnerideas

Alex Koekies

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Region: BE

Sunday 16 June 2024 17:49:50 GMT