Aubergine, Mozzarella and Saffron Rice Bake

I found a gorgeous white aubergine at my local supermarket and made this dish contrasting it with a normal purple aubergine, the colours looks really lovely together. This is a kind of risotto gratin again, a bit like the Courgette, Bacon and Brie Gratin I made a while ago. It's really tasty with lovely Mediterranean flavours.

Aubergine, Mozzarella and Saffron Rice Bake (from Eats Well With Others)
(Serves 6)

3 large aubergine, cut 1/2cm rounds

cooking spray

1 onion, chopped

240g arborio rice

pinch of saffron

60ml white wine

240ml veg stock

500g tomato sauce

450g mozzarella, cut into cubes

90g grated parmesan cheese

salt and pepper

 

Preheat oven to 200C. Place the aubergine slices on a lined baking sheet. Spray with cooking spray and season with salt and pepper. Roast for 20-25 mins, flipping halfway through, until tender and golden.

Heat a little oil in a saucepan over medium heat. Add the onion and cook, stirring, until softened and translucent, about 8 mins. Add the rice to the pan and cook, stirring, for 3 mins. Stir in the saffron and the wine and cook until the wine reduces a bit. Add the stock and season with salt. Cover and cook for 6 mins. Remove from the heat.

 

Cover the bottom of a 23x33cm ovenproof dish with a third of the tomato sauce. Sprinkle 1/3 of the mozzarella and parmesan over it. Top with about half of the aubergine overlapping them so that there is no visible sauce in the pan. Top with the rice, spreading out so that it covers the aubergine. Sprinkle over half of the remaining sauce and another third of the mozzarella and parmesan. Add another layer of aubergine. Top with the remaining tomato sauce, mozzarella, and parmesan cheese.

 

Cover with foil and bake for 15 mins. Remove the foil and bake for 20 mins more, until golden on top. Serve with a green salad.