Baked rice with aubergine and mozzarella

Ingredients

For 1 serving

• White rice70 g
• Eggplant150 g
• Tomato passata120 g
• Mozzarella50 g
• Parmigiano Reggiano10 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Basil5 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Heat a fan oven to 200 °C and put a pan of water on for the rice.
2. Wash the aubergine, trim the ends and cut it into cubes of about 1.5 cm. Toss with half the olive oil and a pinch of salt, spread on a lined baking tray and roast for 20 minutes, turning halfway, until soft and golden at the edges.
3. Meanwhile, when the water boils, salt it, add the rice and cook for 10 minutes, until still quite al dente; drain.
4. In the meantime, warm the remaining oil in a small pan over low heat with the crushed garlic clove for a minute, until fragrant; add the passata and a pinch of salt and cook for 10 minutes over medium-low heat, until thickened. Remove the garlic and stir in the torn basil off the heat.
5. Dice the mozzarella and leave it to drain in a sieve. Mix the rice with the sauce and aubergine and tip it into a small baking dish.
6. Top with the mozzarella and grated Parmesan and bake at 200 °C for 15 minutes, until the mozzarella has melted and the top is golden. Rest for 5 minutes so it firms up.