Eggplant Stuffed With Rice - {Melanzane Ripiene Di Riso}

Recipe Ingredients

		Saffron Risotto
5 cups	1185ml	Chicken or beef stock - (to 6)
1/8 teaspoon	0.6ml	Ground saffron
1/8 cup	29ml	Olive oil
1 1/2 cups	240g / 8.5oz	Arborio rice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Eggplants and Stuffing
12		Baby eggplants, 4" to 5" long and
		A little over 1"-thk, with stem
2		Garlic cloves - minced
1		Fresh mint leaves - roughly chopped
1/2		Basil leaves - cut chiffonade
		= (reserve some for garnish)
1 cup	198g / 7oz	Grated Parmigiano-Reggiano
1 cup	198g / 7oz	Egg yolk - room temperature (large)
1/4 cup	59ml	Extra-virgin olive oil
3 cups	711ml	Basic Tomato Sauce - (see recipe)
2 teaspoons	10ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Water

Recipe Instructions

To make the Saffron Risotto: In a medium-sized saucepan, heat the stock until almost a boil. Turn the heat to very low and stir in the saffron.

In a 10- to 12-inch saucepan, melt 3 tablespoons of the butter. Immediately stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. Be careful not to let the rice burn.

Keeping the heat at medium-high, begin ladling the hot broth into the rice, about 2 ladles at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth. Continue adding the broth bit by bit until the rice is al dente or tender, about 18 to 20 minutes. Once the rice is cooked, season with salt and pepper. Remove from the heat.

Preheat oven to 350 degrees.

To make the Stuffed Eggplants: Par-bake eggplants in the oven for 25 minutes. Cool. Leave 1-inch on tops and bottoms of eggplant and cut lengthwise down the middle, making little pockets.

Combine the rice, garlic, mint, basil, cheese and egg yolk together in a medium bowl. Mix until well combined. Stuff an equal amount of the stuffing into each little pocket. Be sure to overstuff the eggplants. Use toothpicks to hold together, if necessary.

In a 12-inch saute pan, heat the oil over medium-high heat until hot but not smoking. Fry the eggplant, in batches, until the skins begin to wrinkle.

In the meantime, heat the Basic Tomato Sauce in another 12-inch frying pan. Add the sugar and stir to combine. Season, to taste, with salt and pepper. Stir in 1 cup of water.

Transfer the cooked eggplants to the pan with the tomato sauce, and spoon the sauce over the eggplants. Simmer over medium heat for 10 minutes. Turn the eggplants over and cook for 5 more minutes. Serve hot or at room temperature with extra sauce and basil.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F16) - from the TV FOOD NETWORK

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