Timbale Of Rice With Aubergines

Preparation:

Preparation: Brown the chopped onion in the oil. Combine the tomatoes, salt and pepper. Wet with a ladle of hot water and leave to cook for 30 minutes. Puree the tomato and pour about 1/3 of it into a saucepan; add the rice, toast it over high heat, then add 100 cl of hot broth and cook for 15 minutes. When cooked, stir in the butter, Parmesan, 1/2 mozzarella, basil and a few slices of fried aubergines, cut into small pieces. Grease a ring mold with butter and sprinkle with breadcrumbs. Cover the walls of the mold with the remaining aubergine slices, so that they stick out a little. Fill with the rice, then cover with the overflowing parts of the aubergines and cook in the oven at 200 degrees for about 15 minutes. Remove from the oven and turn the timbale upside down on a serving plate, garnishing with the sauce, more diced mozzarella and basil leaves.