How to make Aubergine Rolatini - Risotto rolled in grilled aubergine slices and baked with Arrabiata sauce

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Aubergines/brinjals round (गोल बैंगन), Salt (नमक)

Cuisine : Italian

Course : Rice

Aubergine Rolatini Recipe Card

Aubergine Rolatini
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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 6-10 minutes

Cook time : 1.30-2 hour

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Aubergine Rolatini Recipe

  • Aubergines/brinjals round cut into ¼ inch slices 1 large

  • Salt to taste

  • Olive oil ½ tablespo

  • Garlic cloves minced 1

  • Tomato paste 1 tablespoon

  • Arborio rice 1 cup

  • Vegetable stock 4 cups

  • Mozzarella cheese grated ½ cup + fo

  • Parmesan cheese grated ? cup + fo

  • Crushed black peppercorns to taste

  • Arrabiata sauce 2 cups

  • Fresh parsley Chopped for sprink

Method

Step 1

Place aubergine slices in a colander, sprinkle salt on top, mix well and set aside for an hour.

Step 2

Heat half tablespoon olive oil in a non-stick pan. Add garlic and sauté for one minute. Add tomato paste, mix and cook for a minute. Add rice, mix well and cook for a minute.

Step 3

Add one cup stock and mix well. Every time the rice absorbs the liquid, add more stock and repeat the process till all the stock is used. Keep stirring for twenty-five to thirty minutes.

Step 4

Add salt, mozzarella cheeseand parmesan cheese and mix well. Transfer to a bowl and set aside.

Step 5

Rinse the salt off the aubergine slices and press with paper towels to dry.

Step 6

Brush the aubergine slices on both sides with olive oil and sprinklesome salt and crushed peppercorns on top.

Step 7

Preheat oven to 180°C.

Step 8

Heat a non-stick grill pan. Place the aubergine slices on it and grill till grill marks appear on both sides.

Step 9

Spread some risotto on each aubergine slice and roll tightly.

Step 10

Spread one cup Arrabiata sauce evenly in a glass baking dish and place the aubergine roles on top. Pour the remaining Arrabiata sauce on top, place the dish in the preheated oven and bake for fifteen to twenty minutes.

Step 11

Sprinkle some mozzarella cheese, parmesan cheese and parsley on top and serve hot.