The irresistible first course: aubergines stuffed with rice.

The dish we present to you today is a really tasty and delicious first course, but also quite light. The aubergines are stuffed with a filling of rice, tomato sauce and diced scamorza cheese.

Let’s see how they prepare.

The irresistible first course: aubergines stuffed with rice

The ingredients

The necessary ingredients are these: two aubergines; an onion; 200 grams of rice; white wine to taste; 250 grams of tomato sauce; extra virgin olive oil as required; 350 milliliters of vegetable broth; 100 grams of Parmesan cheese; basil, salt and pepper to taste.

The preparation

The first thing is to hollow out the eggplants. The pulp you take out must be diced and then fried in abundant boiling oil. When cooked, the cubes should be dried on absorbent paper.

You can also fry the emptied aubergines if you want a more intense and delicious taste than cooking in the oven. If, on the other hand, you prefer healthier cooking, all you have to do is put them in a preheated oven at 180 degrees for about twenty minutes.

But now it’s time to think about the filling. First, reduce the onions into small cubes and cook them in a saucepan with extra virgin olive oil for a few minutes. When the onion chunks begin to wilt, add the rice and toast for a few minutes. Immediately afterwards it blends with white wine. When the alcohol has completely evaporated, it’s time to add the tomato sauce.

Dilute everything with vegetable broth and continue cooking for about fifteen minutes. When the rice is almost cooked, stir in the Parmesan cheese and then sprinkle with basil, with the heat off. At this point, pass the cooked rice into a bowl and add it together with the diced aubergine.

At this point, take a baking dish and arrange the emptied aubergines that you fried earlier (or cooked in the oven): stuff them with rice and then add the grated Parmesan cheese and diced scamorza cheese. Your aubergines are now ready to cook in the oven. They will have to cook at 180 degrees for about fifteen minutes. You’ll take them out when there’s a nice golden gratin on the surface.

Enjoy your meal!