Recipe Eggplant stuffed with rice of 31-07-2019 [Updated on 31-07-2019]
The Eggplant Stuffed With Rice they can be used as a complete first course or an appetizer, depending on the portions you decide to serve, but they will always be a very tasty and perfect dish for summer dinners. You can dress them in various ways, this time I opted for a very classic combination: tomato, smoked cheese and lots of basil. If you want you can enrich them with capers and olives, or maybe salted anchovies, or even change everything and prepare them in white with béchamel and cooked ham, for example. The possibilities are so many, you just have to find your favorite combination;)
How to make rice stuffed eggplant
Wash and clean the aubergines, then cut them in half, hollow out the pulp leaving a border of about 1 cm and cut the pulp into cubes.
Fry the pulp in hot oil in a non-stick pan until cooked, then drain on kitchen paper and add salt.
Fry the eggplant shells in hot oil for a few minutes.
In the meantime, start preparing the risotto: brown the chopped shallot with a little oil, then add the rice and toast it.
Add the wine, then add the puree, add salt and cook with the broth, adding it little by little.
When the rice is al dente, add half the Parmesan cheese, diced scamorza, chopped basil and the aubergine pulp.
Fill the eggplant shells with the risotto, arrange them in a baking dish, sprinkle with the remaining Parmesan cheese and cook at 240 ° C in a pre-heated ventilated oven with grill on for about 5 minutes.
The rice stuffed aubergines are ready, serve hot to have the beautiful stringy scamorza.