SUMMER RICE WITH AUBERGINES AND LEMON
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| Preparation Time | 30 minutes |
| Servings |
persons
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Ingredients
- 2 Big aubergines
- 200 g De Tacchi Carnaroli rice
- 1 Small onion
- 2 cloves garlic
- Lemon (juice + zest)
- Extra virgin olive oil
- grated Parmesan cheese
- Salt and pepper
Ingredients
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Instructions
- Cut one of the two aubergines in half and heat it for a few minutes on a grill or in a pan (without oil) with the inner part facing down. Once softened, extract the pulp with a spoon, mash it with a fork and set it aside.
- At the same time heat some water for the rice and, when boiling, add some salt and the rice. Calculate about a dozen minutes for its cooking (it is good to keep it "al dente", because it will be then sautéed in then pan).
- Cut the other aubergine into small cubes and cook them in a pan with plenty of olive oil, until they’re crisp and golden. Transfer it to a colander, salt lightly and let cool.
- Mince the onion and the garlic and slowly brown them for a few minutes in the same pan used for the aubergines, using a little oil if necessary. Add the drained rice, toss in the previously prepared eggplant pulp, a couple of tablespoons of lemon juice, and a sprinkling of Parmesan cheese (if you like it). Season with salt and pepper to taste.
- Serve the rice by adding the diced fried aubergines and a sprinkling of grated lemon zest on the single plates.
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