Eggplant risotto cups

Sliced eggplant in a muffin pan is an easy, delish way to eat up leftover risotto!

Allergens: Recipe may contain milk and lactose.

5 Ingredients

  • 2 medium eggplants, cut lengthways into 5mm slices

  • 2 cups chilled risotto

  • 6 cherry bocconcini

  • 125ml (1/2 cup) tomato pasta sauce, warmed

  • Fresh basil leaves, to serve

5 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced. Lightly grease six 80ml (1/3 cup) muffin pans. Line each with a 3cm-wide piece baking paper, allowing the paper to overhang 2cm above the sides.

  • Step 2

    Heat a large frying pan over medium-high heat. Spray eggplant with oil. Cook eggplant

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    (2 medium eggplants, cut lengthways into 5mm slices), in batches, for 2 minutes each side or until soft. Set aside to cool slightly.

  • Step 3

    Arrange 2 slices of eggplant, overlapping, in each pan. Spoon in 1/4 cupful cold risotto (2 cups chilled risotto) then press in 1 bocconcini into the centre. Cover with more risotto. Press firmly to enclose. Fold over eggplant ends.

  • Step 4

    Cut 6 circles from remaining eggplant. Arrange on top of each pan.

  • Step 5

    Bake for 20 minutes until risotto is heated through and bocconcini has melted. Set aside for 5 minutes to cool slightly. Transfer to serving plates. Drizzle over pasta sauce (125ml (1/2 cup) tomato pasta sauce, warmed) and top with basil (Fresh basil leaves, to serve). Serve immediately.
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Image by Guy Bailey

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