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
You can also find more Rice recipes like Thai Fragrant Rice 5fvh Tak-A-Tak Tomato Pulao Bhaat With Sev
Aubergine Rolatini Recipe Card
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 tablespoon + for brushing
Garlic cloves minced 1
Tomato paste 1 tablespoon
Arborio rice 1 cup
Vegetable stock 4 cups
Mozzarella cheese grated ½ cup + for sprinkling
Parmesan cheese grated 1/3 cup + for sprinkling
Crushed black peppercorns to taste
Arrabiata sauce 2 cups
Fresh parsley , chopped for sprinking
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.
Nutrition Info
Calories : 1861 Kcal
Carbohydrates : 204.6 gm
Protein : 47.7 gm
Fat : 37.9 gm
Other : 20.4gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
