SUMMER RICE WITH AUBERGINES AND LEMON
A fragrant summer rice, flavorful and easy to prepare.
Servings Preparation Time
2persons 30minutes
Servings Preparation Time
2persons 30minutes
Ingredients
  • 2 Big aubergines
  • 200g De Tacchi Carnaroli rice
  • 1 Small onion
  • 2cloves garlic
  • Lemon (juice + zest)
  • Extra virgin olive oil
  • grated Parmesan cheese
  • Salt and pepper
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Serve the rice by adding the diced fried aubergines and a sprinkling of grated lemon zest on the single plates.