Ingredients:
– 2 clear (500 g)
– Sal
– 5 tablespoons of Nova Oliva Olive Oil
– 2 crushed garlic cloves
– 1 sprig of rosemary
– 2 bay leaves
– 1 cinnamon stick
– 1 cup (tea) of Tio João Integral Rice
– 2 tablespoons of balsamic vinegar
– 100 g of standard Minas cheese
Preparation mode:
Using a vegetable peeler, peel the eggplants. Cut them into thin strips about 5 cm long. Place them in a colander, sprinkle 2 teaspoons of salt and leave them for 30 minutes to drain their moisture.
After this time, place them in a refractory greased with 3 tablespoons of olive oil, so that they are spread out, but not overlapping. If necessary, distribute them between two refractory dishes. Place them in the preheated oven (180° C) for 40 minutes or until they are baked and slightly crispy.
Meanwhile, in a medium pan, heat the remaining olive oil over medium heat and brown the garlic. Add 2 ½ cups (tea) of boiling water (500 ml), rosemary, bay leaves, cinnamon and season with salt. Add the rice and cook with the pan covered for 20 minutes or until all the water has evaporated. Transfer the rice to the ovenproof dish where you roasted the eggplants. Remove the spices, add the balsamic vinegar, adjust the salt and finish with the cheese cut into cubes.
Ingredients:
– 2 clear (500 g)
– Sal
– 5 tablespoons of Nova Oliva Olive Oil
– 2 crushed garlic cloves
– 1 sprig of rosemary
– 2 bay leaves
– 1 cinnamon stick
– 1 cup (tea) of Tio João Integral Rice
– 2 tablespoons of balsamic vinegar
– 100 g of standard Minas cheese
Preparation mode:
Using a vegetable peeler, peel the eggplants. Cut them into thin strips about 5 cm long. Place them in a colander, sprinkle 2 teaspoons of salt and leave them for 30 minutes to drain their moisture.
After this time, place them in a refractory greased with 3 tablespoons of olive oil, so that they are spread out, but not overlapping. If necessary, distribute them between two refractory dishes. Place them in the preheated oven (180° C) for 40 minutes or until they are baked and slightly crispy.
Meanwhile, in a medium pan, heat the remaining olive oil over medium heat and brown the garlic. Add 2 ½ cups (tea) of boiling water (500 ml), rosemary, bay leaves, cinnamon and season with salt. Add the rice and cook with the pan covered for 20 minutes or until all the water has evaporated. Transfer the rice to the ovenproof dish where you roasted the eggplants. Remove the spices, add the balsamic vinegar, adjust the salt and finish with the cheese cut into cubes.
