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Eggplant Stuffed
With
Rice
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Melanzane Ripiene Di
Riso
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Ingredients: |
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Saffron
Risotto: |
- 5 to
6 cups chicken or beef stock
- 1/8
teaspoon ground saffron
- 1/8
cup olive oil
- 1 1/2
cups Arborio rice
- Salt
and freshly ground pepper
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Eggplants and
stuffing:
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2 baby eggplants, 4 to 5 inches
long and a little over 1 inch
thick, with stem
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2 garlic cloves, minced
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1 bunch fresh mint leaves, roughly
chopped
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1/2 bunch basil leaves, chiffonade
(reserve some for garnish)
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1 cup grated
Parmigiano-Reggiano
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1 large egg yolk, at room
temperature
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1/4 cup extra-virgin olive
oil
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3 cups basic tomato sauce, recipe
follows
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2 teaspoons sugar
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Salt and freshly ground black
pepper
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1 cup water
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Preparation: |
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To
make the risotto: In a medium-sized
saucepan, heat the stock until almost a
boil. Turn the heat to very low and stir in
the saffron.
In a
10 to 12-inch saucepan, melt 3 tablespoons
of the butter. Immediately stir in the rice
and cook over medium-high heat. Using a
wooden spoon, stir continuously until the
rice is coated in the butter and begins to
turn translucent, about 2 minutes. Be
careful not to let the rice burn. Keeping
the heat at medium-high, begin ladling the
hot broth into the rice, about 2 ladles at a
time. Constantly stir with the wooden spoon
until the rice has almost absorbed all of
the broth. Continue adding the broth bit by
bit until the rice is al dente or tender,
about 18 to 20 minutes. Once the rice is
cooked, season with salt and pepper. Remove
from the heat.
Preheat
oven to 350 degrees.
To
make the stuffed eggplants: Par-bake
eggplants in the oven for 25 minutes. Cool.
Leave 1-inch on tops and bottoms of eggplant
and cut lengthwise down the middle, making
little pockets.
Combine
the rice, garlic, mint, basil, cheese and
egg yolk together in a medium bowl. Mix
until well combined. Stuff an equal amount
of the stuffing into each little pocket. Be
sure to overstuff the eggplants. Use
toothpicks to hold together, if
necessary.
In a
12-inch saute pan, heat the oil over
medium-high heat until hot but not smoking.
Fry the eggplant, in batches, until the
skins begin to wrinkle.
In the
meantime, heat the tomato sauce in another
12-inch frying pan. Add the sugar and stir
to combine. Season, to taste, with salt and
pepper. Stir in 1 cup of
water.
Transfer
the cooked eggplants to the pan with the
tomato sauce, and spoon the sauce over the
eggplants. Simmer over medium heat for 10
minutes. Turn the eggplants over and cook
for 5 more minutes. Serve hot or at room
temperature with extra sauce and
basil.
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Basic tomato
sauce: |
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1/4 cup extra-virgin olive
oil
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1 Spanish onion, 1/4-inch
dice
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4 garlic cloves, peeled and thinly
sliced
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3 tablespoons chopped fresh thyme
leaves, or 1 tablespoon
dried
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1/2 medium carrot, finely
grated
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2 (28-ounce) cans peeled whole
tomatoes, crushed by hand and
juices reserved
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Salt
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| In a 3-quart
saucepan, heat the olive oil over medium heat. Add
the onion and garlic and cook until soft and light
golden brown, about 8 to 10 minutes. Add the thyme
and carrot and cook 5 minutes more, until the
carrot is quite soft. Add the tomatoes and juice
and bring to a boil, stirring often. Lower the heat
and simmer for 30 minutes until as thick as hot
cereal. Season with salt and serve. This sauce
holds 1 week in the refrigerator or up to 6 months
in the freezer. |
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Enjoy!
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Photo by J. C.
Romero
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Raised in
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Cuisine
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