Eggplant botched with Basmati rice
Pasticciata di melanzane e riso Basmati
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1 large eggplant, preferably round head
rustic tomato sauce (same amount of Eggplant)
basil or parsley
extra virgin olive oil
chili
garlic
salt
Accompaniment:
rice, preferably basmati
1. Wash and cut the aubergines, coricarle on baking paper and cook in oven until not remain clearly softened (about 40 minutes at 180° C).
2. Prepare a warm background with olive oil and a pinch of chilli and garlic.
3. Digging with a spoon the cooked flesh of the eggplant and place it in a pan.
4. Add rustic tomato sauce into small pieces.
5. Finish with a nice handful of basil or chopped parsley.
6. Cook over a fire to combine ingredients.
7. Prepare the basmati rice.
8. Serve the dish warm temperature.
Enjoy your meal!!
N.B. This dish can be prepared and stored in the refrigerator for a couple of days. (Thanks to Mariella, mother of a vegan)
