Ingredients
Risoni
Eggplants
Directions
- 1
Preheat oven to 200°C (390°F). Roast the whole eggplants for 40 minutes, or until softened. Remove from the oven, let cool slightly, then peel off the skin.
- 2
In a bowl, mix the panko breadcrumbs, parsley, and parmesan.
- 3
Coat the eggplants piece in flour, then dip in egg, and finally coat with the breadcrumb mixture.
- 4
Place the eggplants in an air fryer basket, drizzle with olive oil, and air fry at 180°C (350°F) for 8-10 minutes or until crunchy and golden.
- 5
In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- 6
Pour in the passata and add the parsley. Season with salt and pepper to taste.
- 7
Stir in the risoni and chicken stock. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the risoni is tender and has absorbed most of the liquid.
