Rice and eggplant gratin

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Rice and eggplant gratin

Rice and eggplant gratin

Number of people

300 g long rice

2 eggplants

60 cl of broth (vegetables or poultry)

80 g grated parmesan cheese

1 can of crushed tomatoes

basil leaf


1 onion

Olive oil



Preparation: 45 min
Cooking time: 15 min
Step 1
Fry half an onion chopped 3 min in a saucepan with 2 tablespoons of olive oil.
Step 2
Add the rice and brown for 1 min, stirring.
Step 3
Add the broth, cover and cook until the liquid has evaporated.
Step 4
Add 40 g of Parmesan cheese, pepper and mix.
Step 5
In a non-stick frying pan, heat 2 tablespoons of olive oil and sauté the rest of the chopped onion for 3 minutes.
Step 6
Add the tomatoes and chopped basil, salt and cook 3 min.
Step 7
Preheat the oven to 200°C (thermostat 7).
Step 8
Cut the aubergines into thin slices (less than 5 mm). Spend a few moments in the oven grill on each side.
Step 9
In a buttered gratin dish, alternate layers of eggplant, rice and tomatoes.
Step 10
Finish with eggplants and sprinkle with the rest of the parmesan cheese.
Step 11
Bake 15 min in the oven at 200°C.
Step 12
Serve sprinkled with parsley.
I add my grain of salt

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