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Recipe Eggplant rice roll by of 05-09-2018 [Updated on 30-09-2018]
The eggplant rice roll it is a complete dish because it consists of rice, cherry tomatoes, aubergines, smoked cheese and eggs. I recently happened to see the preparation here and it particularly intrigued me! Rice rolls are generally easy to prepare but can cause some annoyance in the rolling face, that's why you will have to help yourself with the parchment paper and not be in any hurry. The idea is perfect to bring to the table during an informal lunch or if you are looking for some cold dish to take to the office.
Well, I leave you with this first dish rice and eggplant and I throw myself in the kitchen, after the summer break, I have many new ideas that are whirling in my head. Basins and read on later: *
How to make eggplant rice roll
Wash the aubergines, peel them and cut them into strips.
Heat some oil in a pan, then add the aubergines and turn them over.
Cook them for about 15 minutes, drain them and put them on absorbent paper.
Meanwhile, cut the cherry tomatoes into cubes.
Brown a chopped onion in the oil, then add the cherry tomatoes and cook for 5 minutes.
Now add the rice, mix and toast for a couple of minutes.
Continue cooking by adding a ladle of hot broth at a time.
When cooked, season with salt and add the fresh basil.
Now transfer it to a large bowl with egg, parmesan, chopped parsley, a pinch of salt and pepper.
Mix everything and transfer it to oiled parchment paper.
Roll out the rice and level the surface to form a compact rectangle of about 22 x 33 cm.
At this point stuff with aubergines and sliced smoked cheese.
With the help of parchment paper, roll the rice on itself and close like candy.
Then move inside a 33 cm loaf pan.
Now open the parchment paper and sprinkle the surface of the roll with breadcrumbs.
Bake in a preheated oven at 180 ° C for about 30 minutes.
Once baked, let it cool for a few minutes.
Your eggplant rice roll is ready to slice.