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Ingredients

Saffron Risotto:

• 5 to 6 cups chicken or beef stock
• 1/8 teaspoon ground saffron
• 1/8 cup olive oil
• 1 1/2 cups Arborio rice
• Salt and freshly ground pepper

Eggplants and stuffing:

• 12 baby eggplants, 4 to 5 inches long and a little over 1 inch thick, with stem
• 2 garlic cloves, minced
• 1 bunch fresh mint leaves, roughly chopped
• 1/2 bunch basil leaves, chiffonade (reserve some for garnish)
• 1 cup grated Parmigiano-Reggiano
• 1 large egg yolk, at room temperature
• 1/4 cup extra-virgin olive oil
• 3 cups basic tomato sauce, recipe follows
• 2 teaspoons sugar
• Salt and freshly ground black pepper
• 1 cup water

Description

Food Network Invites You To Try This Eggplant Stuffed With Rice: Melanzane Ripiene Di Riso Recipe From Mario Batali.

Food Network