Four-Cheese Crunchy Rice With Aubergine Salsa
Rice, cheese and salsa. What’s not to love about this combination?
This recipe is from the cookbook Braza by Andre Felicio (New Holland Publishers Australia), $45. It is the perfect side dish for any type of barbecued meat or fish. It also works great on its own as a lighter option for lunch, dinner or even breakfast!
Braza by Andre Felicio (New Holland Publishers Australia), retails for $45 and is on sale now
Four-cheese Crunchy Rice With Aubergine Salsa
Traditional Brazilian white rice
2 tablespoons grated Parmesan cheese
2 tablespoons grated provolone cheese
2 tablespoons cream cheese
2 tablespoons blue cheese
4 tablespoons extra virgin olive oil
1 small onion, diced
1 garlic clove, chopped
1 tomato, diced
1 yellow pepper (capsicum), diced
1 aubergine (eggplant), diced
3 oz (100 ml) white wine vinegar
1 tablespoon parsley, chopped
1 tablespoon salt
1 tablespoon cracked black pepper
7 oz (200 g) semi-dried tomatoes
Preheat the oven to 350°F (180°C). Lightly grease a 8 in (18 cm) round loose-bottomed baking tin (with removable base) with oil.
Mix the cooked rice with all four cheeses and using your hands, start spreading the rice on the base and sides of the tin, creating a sort of rice bowl. Bake for for 15 minutes.
To make the aubergine salsa, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is soft. Add the tomato, pepper and aubergine and cook for about 15 minutes, or until the aubergine is soft. Add the vinegar and parsley and season with the salt and pepper.
Leave to cool a little and add it to the “rice bowl”. Finish by placing the semi-dried tomatoes on top. Garnish with parsley if you like.
Note: It is absolutely perfect with any type of meat, even seafood.