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Saturday 22 August 2026 11:33:25 GMT
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Ingredients: • 3 eggplants • Olive oil For the
Ingredients: • 3 eggplants • Olive oil For the "risotto" filling: • Shallots • Garlic • Rice • A glass of white wine • Broth • Butter • Grated Parmesan cheese For the sauce: • Olive oil • Garlic • Canned tomatoes • Tomato paste • Salt, pepper • Thyme Instructions: 1. Prick one eggplant several times with a fork, drizzle with olive oil, and bake in the oven for 40 minutes at 180°-190°C. 2. Slice the other two eggplants lengthwise into slices (about 1 cm thick) and soak them in salted water. Afterward, grill them in a grill pan with olive oil. 3. In olive oil, sauté the garlic and shallots, then add the rice, wine, and broth. After that, add cubes of butter and grated Parmesan cheese. 4. On a sheet of plastic wrap, overlap the eggplant slices, place the risotto on top, and then carefully cover the risotto with the eggplants. Use the plastic wrap to form "logs" and place them in the refrigerator for about 30 minutes. 5. For the sauce, sauté the garlic in olive oil, add the tomatoes, tomato paste, salt, pepper, and thyme. Then transfer everything to a blender and blend until smooth. 6. Remove the rolls from the refrigerator, place them on a baking sheet, sprinkle with grated cheese, and bake for 10 minutes at 180°C. 7. Serve the eggplant rolls on a bed of tomato sauce. Aesthetic Cooking Tips for Food Lovers #foodaesthetic, #foodtutorial, #aestheticcooking, Enjoy your meal! #reinavelcheva #diffusers #byvelcheva #velasaromaticas #cozyhome #homefragrances

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