Double Cheese Zucchini & Eggplant Risoni
with Slivered Almonds
Risoni is such a great, versatile little pasta. It’s of course delicious (like all pasta!), but behaves almost like rice, meaning this baked risoni is like a pasta bake, ratatouille and risotto all in one. You’ll love the richness of this sauce with eggplant and zucchini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
smoked paprika
1 unit
brown onion
1 unit
eggplant
2 clove
garlic
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 tin
diced tomatoes
1 unit
zucchini
1 block
Parmesan cheese
(Contains: Milk;)
1 block
Cheddar cheese
(Contains: Milk;)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
Not included in your delivery
olive oil
1 cup
water
½ tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced. Place a medium baking dish in the oven to heat up. Finely dice the brown onion. Cut the eggplant into 1 cm cubes. Peel and crush the garlic.
Heat a drizzle of olive oil in a large heavy based pot or saucepan over a medium heat. Add the smoked paprika, the brown onion, the eggplant and the garlic and cook for 10 minutes, or until the eggplant softens.
Add the risoni to the pot with the vegetables and stir to coat in the oil. Stir through the diced tomatoes, the water (check the ingredients list for the amount) and the brown sugar and season with a pinch of salt and pepper. Bring the mixture to the boil and cook for 5 minutes, or until the risoni is tender.
While the risoni is cooking, cut the zucchini into half-moons. Finely grate the Cheddar cheese and the Parmesan cheese.
Add the zucchini, the slivered almonds, the Cheddar cheese and 1/2 of the Parmesan cheese to the pot with the risoni. Stir to combine and transfer the risoni mixture into the warmed baking dish. Sprinkle over the remaining Parmesan and place in the oven to bake for 20 minutes, or until the cheese is melted and golden.
Divide the double cheese zucchini and eggplant risoni between bowls.
