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Ingredients
US|METRIC
8 SERVINGS
- 6 cups chicken stock
- 1/8 tsp. saffron (ground)
- 1/8 cup olive oil
- 1 1/2 cups arborio rice
- salt
- freshly ground pepper
- 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, optional)
- 1 cup parmigiano reggiano (grated)
- 1 large egg yolk (at room temperature)
- 1/4 cup extra-virgin olive oil
- 3 cups tomato sauce (basic, recipe follows)
- 2 tsp. sugar
- salt
- ground black pepper
- 1 cup water
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1060mg44% |
| Potassium1110mg32% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber12g48% |
| Sugars18g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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