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  Roasted eggplants stuffed with Risotto
If you like entertaining, some simple stuffed vegetables will make you look like a cooking god or goddess in front of your friends and family, and they will also make your life a whole lot easier.
  Por  Pedro M. Santiago.

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3 tablespoons olive oil
1/2 chopped onion
1 chopped garlic clove
1 cup Arborio rice
2 cups vegetable stock
2 eggplants or 6 baby eggplants
A pan of hot water
1/2 teaspoon fennel seeds
1 small zucchini, cubed (about 3/4 cup)
1/2 red bell pepper, seeded and cubed
Salt and pepper, to taste
2 tablespoons pine nuts
1/4 cup chopped parsley
Heat 1 tablespoon of olive oil in a large pan, and sauté the onion and garlic for 5 minutes over medium heat.
Add the rice, and stir well to make sure every grain is covered with oil.
Pour the vegetable stock over the rice and let simmer, stirring every now and then.
In the meantime, turn the oven to 400 °F. Cut the eggplants lengthwise in half. Use a paring knife to remove most of the pulp, turning the eggplants into a bowl shape. Cube half of the pulp and set aside.
When most of the liquid in the pan has been absorbed, add a few ladlefuls of hot water, together with the cubed eggplant, fennel seeds, zucchini, and bell pepper. Season with salt and pepper, stir well and let simmer again, stirring every now and then.
Cover the hollow eggplant halves with olive oil, both inside and out. Season with salt and pepper and place on a baking dish. Bake in the oven for 15-20 minutes.
Keep adding hot water to the rice as it evaporates, and continue stirring every now and then. When the rice is ready (soft but not mushy), turn the heat off and add the pine nuts and chopped parsley. Taste for seasoning.
Fill the eggplant bowls with risotto, and bake for an extra 15 minutes.
Serve sprinkled with more pine nuts and chopped parsley.
Berenjenas al horno rellenas con Risotto
Berenjenas al horno rellenas con Risotto



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