Eggplant Rolls with Pesto Risotto

Name: Eggplant Rolls with Pesto Risotto
Yield: 10
Ingredients: 2 medium eggplants, sliced thinly; 100g of Arborio rice; 500ml of chicken broth (or 1 cube diluted in warm water); 10 leaves of fresh mint; 1 finely chopped tomato; 1/4 cup of parsley; 1 small clove of garlic; 1/4 cup of chopped onion; to taste salt; 1/2 cup of olive oil for the pesto; 1 tablespoon of olive oil for the risotto; 2 tablespoons of grated Parmesan cheese; 1 tablespoon of pine nuts or walnuts

1
2 medium eggplants, sliced thinly
2
100g of Arborio rice
3
500ml of chicken broth (or 1 cube diluted in warm water)
4
10 leaves of fresh mint
5
1 finely chopped tomato
6
1/4 cup of parsley
7
1 small clove of garlic
8
1/4 cup of chopped onion
9
to taste salt
10
1/2 cup of olive oil for the pesto
11
1 tablespoon of olive oil for the risotto
12
2 tablespoons of grated Parmesan cheese
13
1 tablespoon of pine nuts or walnuts

Ingredients

1
2 medium eggplants, sliced thinly
2
100g of Arborio rice
3
500ml of chicken broth (or 1 cube diluted in warm water)
4
10 leaves of fresh mint
5
1 finely chopped tomato
6
1/4 cup of parsley
7
1 small clove of garlic
8
1/4 cup of chopped onion
9
to taste salt
10
1/2 cup of olive oil for the pesto
11
1 tablespoon of olive oil for the risotto
12
2 tablespoons of grated Parmesan cheese
13
1 tablespoon of pine nuts or walnuts

Directions

1
Baste the eggplant with salt and a thread of olive oil and grill it on a griddle. Reserve
2
Prepare the pesto by blending, in a blender, the parsley, olive oil, salt, Parmesan cheese, pine nuts, and garlic. Reserve
3
Prepare the risotto by sautéing the onion in olive oil
4
Add the Arborio rice and let it fry
5
Gradually add the chicken broth to the rice, stirring occasionally, until the rice is cooked
6
Add the pesto and chopped tomatoes at the end
7
Let it cool
8
Form small balls with the risotto and fill the eggplant slices
9
Top each roll with a mint leaf and wrap the eggplant tightly around the filling
10
Yield: 10 rolls