Name: Riso e Melanzane alla Palermitana (Rice and Aubergine Bake)
Yield: Serves 8
Cuisine: Italian
Ingredients: 90 ml/6 tbsp olive oil, plus extra for greasing; 600 ml/1 pint/2 ½ cups hot chicken or vegetable stock; 50 g/2 oz/¼ cup unsalted butter; 45 ml/3 tbsp plain/all-purpose flour; sea salt and ground black pepper; 275 g/10 oz/1 ½ cups risotto rice; 3 large aubergines/eggplants; 275 g/10 oz tomatoes, peeled, seeded and cut in quarters; 8 fresh basil leaves, torn into shreds; 115 g/4 oz/1 cup freshly grated caciocavallo cheese (see Variations); 30 ml/2 tbsp chopped fresh parsley; 2 onions; sunflower oil, for shallow frying

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

The shiny aubergine is the most popular vegetable in Sicily and has been ever since the Arabs introduced it to the island. It is used in everything from antipasti to desserts. This recipe may seem slightly long-winded, but it is definitely worth all the effort as the finished result looks and tastes spectacular.

Ingredients

3 large aubergines/eggplants
2 onions
50 g/2

Method

Trim the aubergines and slice into rounds 2cm/¾in thick. Spread them out in a colander or strainer and sprinkle generously with salt. Stand the colander or strainer in the sink, fit a plate inside, put a weight on top and leave to drain for 1-2 hours.
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