Eggplant and rice rolls: A delicious dish that is prepared quickly!

Eggplants are a good and healthy vegetable. They are also quite versatile, given that they lend themselves to many different preparations, so much so that they can be used as a side dish, as a base for a first course or even as an aperitif. Today we prepare them with a recipe that can be all three: eggplant rolls.

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Eggplant and rice rolls: A delicious dish that is prepared quickly!

🍽 The ingredients

✅ 2 large aubergines,
✅ 200 grams of arborio rice weighed raw,
✅ turmeric or saffron to taste,
✅ 80 grams of sliced ​​cooked ham,
✅ 150 grams of ricotta cheese,
✅ grated cheese to taste,
✅ 300 grams of tomato pulp,
✅ 2 tablespoons of béchamel for the filling + another couple of spoons for cooking,
✅ oil to taste,
✅ salt and pepper to taste,
✅ 3/4 basil leaves for the filling + as many for the sauce,
✅ a couple of pinches of oregano,
✅ a clove of garlic for the filling + 1 for the gravy.

🍽 Preparation of eggplants

You have to wash the aubergines well, cut off the tuft and then cut them into slices about one centimeter thick. Then we have them on the bottom of a pan lined with oven paper.

Now in a bowl we pour some oil, oregano and a clove of grated garlic and mix. We brush this mixture on the aubergines and season them with salt. After that we put in a preheated oven at 185 degrees, ventilated, for a quarter of an hour, twenty minutes. They must soften without burning.

✔ The gravy

Pour a drizzle of oil into a pan together with the tomato puree, then add the garlic and basil and season with salt and pepper. Let everything go over high heat for a few minutes, without letting it thicken too much. Once the sauce is ready, remove the garlic clove.

✔ The filling

Boil the rice and chop the ham. Then put the rice, the ham, the ricotta, a handful of parmesan, the chopped basil, two tablespoons of béchamel and a little gravy in a bowl, then mix everything well.

✔ Composition and cooking

At this point we take small quantities of seasoned rice, press them with our hands and place them on top of each aubergine, after which we roll it up to form a roll. When they are all ready, pour a little sauce on the bottom of a baking dish, place the rolls on top, cover with the sauce, pour a little béchamel over each roll and then sprinkle with parmesan.

Then we put everything in the oven at 185 degrees in static mode or at 180 in ventilated mode for 10/15 minutes. When the classic crust forms on the surface, our rolls will be ready.

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Enjoy your meal!