Risotto in eggplant

On olive oil fry chopped finely garlic until golden brown and add 2 Ingredients:

• Rice - 170 Grams (can be replaced with barley, pearl barley and polub)
• Eggplant - 1-2 pieces
• Tomato paste - 2 items. spoons
• Garlic - 3 Teeth
• Olive oil - - To taste
• Parmesan - 75 Grams

Instructions

On olive oil fry chopped finely garlic until golden brown and add 2 tablespoons of tomato paste. Then fall asleep rice, or cereals, pour water. Water should be twice as much as rice. Then simmer on medium heat for about 30 minutes. Stew should be without a lid. While preparing the risotto, prepare the eggplant. To do this, cut the vegetables with thin slices (along), properly salted, put on a baking tray or a grid and sent to the oven for 10-15 minutes. Eggplants should lightly brown and soften. Ready slices of eggplant is cooled. Returns to our risotto. Within 30 minutes, you need to monitor whether enough rice or cereal water. If necessary, add! Then, when the rice is ready, rub it with parmesan. Stirring. Cheese should be melted. Do not forget to pepper, salt and you can wrap the stuffing in eggplant.

Servings: 3-4