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🍽️ Risotto Rolls in Eggplant Wraps

619 kcal · 30 min · 4 servings

Ingredients

• 3 large eggplants
• 250 g risotto rice
• 1 onion
• 1 bay leaf
• 1 garlic clove
• 2 tbsp olive oil
• 50 g dried tomatoes
• 700 ml broth
• 50 g pine nuts
• 4 sprigs fresh oregano
• salt
• pepper from the mill
• plenty of olive oil
• 200 g whipping cream
• 100 ml water
• 1 tbsp paprika powder
• 1 red bell pepper
• 1 lemon

Instructions

1. 1. Wash the eggplants and slice them lengthwise into approximately 1 cm thick slices.
2. 2. Salt the eggplant slices generously on both sides.
3. 3. Place the slices on a baking sheet and let them drain for half an hour to remove bitterness.
4. 4. Peel the onion and garlic and cut them into small cubes.
5. 5. Heat some olive oil in a pot and sauté the onion and garlic mixture until translucent.
6. 6. Add the risotto rice and a bay leaf and stir briefly.
7. 7. Deglaze the rice with a little vegetable broth.
8. 8. Simmer the risotto while stirring constantly, by adding small amounts of broth repeatedly and letting it absorb.
9. 9. Cut the dried tomatoes into thin strips.
10. 10. Stir the tomato strips into the nearly finished risotto.
11. 11. Ensure the risotto does not become too soft but remains al dente.
12. 12. Toast the pine nuts in a dry pan until golden brown.
13. 13. Finely chop the oregano.
14. 14. Mix the pine nuts and oregano into the finished risotto.
15. 15. Season the risotto to taste at the end.
16. 16. Pat the eggplant slices dry with kitchen paper.
17. 17. Fry the eggplant slices in plenty of olive oil until golden brown on both sides.
18. 18. Place the fried slices on kitchen paper to absorb excess oil.
19. 19. Mix cream with water, paprika powder, and finely chopped bell pepper pieces.
20. 20. Simmer the sauce for 5 minutes.
21. 21. Then puree the sauce until smooth.
22. 22. Pass the sauce through a sieve to make it fine.
23. 23. Season the sauce with salt and pepper to taste.
24. 24. Scoop out balls from the risotto using a spoon.
25. 25. Place one risotto ball on each eggplant slice.
26. 26. Roll the eggplant slices around the risotto.
27. 27. Optionally warm the rolls in the oven.
28. 28. You can also serve the rolls cold and drizzle them with lemon juice.
29. 29. Garnish the plates with the pepper sauce and the eggplant rolls.
30. 30. Serve with toasted baguette slices and a small olive salad.

Nutrition per serving

• kcal: 619
• Protein: 13 g · Fett/Fat: 36 g · Carbs: 60 g