Creole-Style Rice and Roasted Eggplant Bake with Pategrás Cheese and Tomato Chimichurri

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray and toss with 2 tablespoons olive oil, 1 teaspoon salt, black pepper, and sweet paprika. Roast for 25 minutes, stirring halfway through, until tender and golden.

2. 2

   2. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook for 8 minutes until translucent and lightly golden. Stir in two-thirds of the chopped garlic and cook for 30 seconds.

3. 3

   3. Add the rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the milk and hot vegetable broth. Cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until the rice is tender and creamy.

4. 4

   4. Stir into the rice half of the Pategrás cheese, half of the diced tomato, 1/2 teaspoon dried oregano, and the mild crushed chili. Mix well, taste, and adjust with salt and pepper.

5. 5

   5. Preheat or lower the oven to 200 °C / 400 °F. Grease a baking dish with the butter and sprinkle in the breadcrumbs to coat the base and sides.

6. 6

   6. Fold the roasted eggplant into the rice and onion mixture. Transfer everything to the prepared dish and smooth the top. Scatter the remaining Pategrás cheese over the surface.

7. 7

   7. Bake the dish at 200 °C / 400 °F for 20 minutes, until bubbling and golden on top.

8. 8

   8. While it bakes, make the tomato chimichurri by mixing the remaining tomato, remaining garlic, 1 tablespoon olive oil, red wine vinegar, fresh parsley, remaining dried oregano, and a pinch of salt in a bowl.

9. 9

   9. Let the bake rest for 5 minutes out of the oven. Serve each portion with a generous spoonful of tomato chimichurri on top.