Prep
1 hrCook
30 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 2 aubergines, sliced about 1.5 litres/2 1⁄2pints Vegetable Stock | |
| 2 tablespoons olive oil 1 clove garlic | |
| 1 ripe tomato, peeled,de-seeded and diced pinchof dried oregano | |
| 350 g/12 oz risotto rice 200 g/7 oz mozzarella cheese, diced salt and pepper |
| 1. | Place the aubergine slices in a colander, sprinkle with salt and leave to drain in the sink for 30 minutes, then rinse well, pat dry with kitchen paper and chop. Bring the stock to the boil. |
| 2. | Meanwhile, heat the olive oil in another saucepan, add the garlic and cook for a few minutes until browned, then remove and discard. |
| 3. | Add the aubergines, stir in the tomato and oregano, increase the heat to high and cook for a few minutes . |
| 4. | Stir in the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. |
| 5. | Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. |
| 6. | About 5 minutes before the end of the cooking time, season with salt and pepper to taste and stir in the mozzarella. When the rice is tender, transfer to a warm serving dish. |
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