Today I propose you a super good dish. This gratin is original. It’s very appetizing. It’s a complete menu, perfect for a family meal. Everyone will be won over by his exceptional kindness. Let’s go to the kitchen to make this magnificent rice gratin with aubergines and tomato sauce.
Preparation: 25 minutes
Cooking: approximately 1 hour
Servings: 2
ingredients
4 slices of scamorza
2 eggs
1 aubergine
30 cl of water
45 cl of tomato puree
160 g of arborio rice Garlic
Basil Dried oregano Salt Olive oil Grated parmesan
Preparation
How to make rice au gratin with aubergines and tomato sauce?
Cook the rice following the instructions on the package.
Boil the eggs in a pan with cold water for 9 minutes after boiling.
Transfer the eggs to cold water and let them cool completely.
Peel them and cut them into slices.
Brown the garlic in a pan with a drizzle of oil.
Add the tomato sauce.
Pour in the water and cook for about ten minutes from the boil.
Drain the rice and place it in a bowl with the tomato sauce, keeping a little aside.
Add the chopped basil and the grated parmesan.
Add half the eggs and half the cheese cut into pieces.
Preheat the fan oven to 250 degrees.
Mix the oil with oregano and salt.
Wash the aubergines and cut them into 12 5 mm thick slices.
Place them on a baking tray covered with baking paper.
Brush them with the flavored oil.
Season with salt and cook for a quarter of an hour.
Keep 6 whole aubergine slices and cut the rest into 2 or 4.
Add them to the rice and more tomato sauce.
Reduce oven heat to 180 degrees.
Transfer half the mixture to a baking tray.
Arrange 3 slices of aubergines, the egg slices and the scamorza in the center.
Cover with the remaining rice, aubergines, sauce, eggs, scamorza and parmesan.
Cook for a quarter of an hour, in static mode at 180 degrees.
Serve the rice gratin with aubergines and tomato sauce.