Oriental Rice with Stuffed Eggplant Roulade

Wash basmati rice in a sieve and drain. Dissolve saffron in 3 tablespoons hot water. Chop nuts, heat ghee. Add cinnamon bark, cardamom, clove and bay leaf. Sauté for 2 min. Fry rice and raisins for 3 min. Add saffron, almond slivers, cashews, pine nuts and sugar, mix well. Pour in water, quickly bring to a boil. Allow to swell over low heat for 15 minutes with lid on. Do not stir, add salt. Soak eggplant slices in salty milk for about 10 minutes to remove bitterness. Sauté onion, soy and bamboo shoots in olive oil. Add curry, tomato paste, sugar, mix well, roast for 1 min. Add wine vinegar, season with minced garlic and chili.

Dry the eggplant slices, pour in the mixture and form into roulades. Fix with toothpicks and roast in the oven at 160 °C for 8 – 10 minutes, turning once. Serve Oriental rice with eggplant roulade.

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