Stuffed Eggplants with Rice and Melty Heart
Category: Main Dishes
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants | 900g |
| Carnaroli Rice | 300g |
| White Wine | 50g |
| Shallots | 50g |
| Extra Virgin Olive Oil | 30g |
| Tomato Passata | 400g |
| Coarse Salt | 1 pinch |
| Vegetable Broth | 500g |
| Parmigiano Reggiano DOP | 150g |
| Scamorza Cheese (Provola) | 120g |
| Fresh Basil | q.b. |
| Fine Salt | 1 pinch |
| Black Pepper | 1 pinch |
| Peanut Oil (for frying) | 800g |
Instructions:
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Prepare the Eggplants:
Begin by preparing the eggplants for stuffing. Using a sharp knife, make a cut between the skin and the flesh of the eggplant. Work your way around the entire circumference to separate the skin from the flesh. Make sure to apply gentle pressure to avoid tearing the skin. Once you’ve made the incision, cut the flesh of the eggplant into small cubes. -
Fry the Eggplants:
Heat peanut oil to a temperature of 170-180°C. This is the ideal temperature for frying to achieve a crispy, dry result. Once the oil reaches the right temperature, fry the eggplant cubes until they are golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.Additionally, fry the eggplant shells (the outer part you separated earlier). Fry them until golden and crispy, then set them aside to cool.
-
Prepare the Risotto:
While the eggplant is cooling, move on to preparing the risotto. Begin by finely chopping the shallots. In a large pan, heat the extra virgin olive oil over medium heat. Add the shallots and sauté until they become soft and translucent.Add the Carnaroli rice to the pan and toast it lightly for 1-2 minutes. When the rice begins to change color, pour in the white wine and let it cook off. Next, stir in the tomato passata and let it simmer for a couple of minutes.
-
Cook the Risotto:
Gradually add vegetable broth to the rice, one ladle at a time, stirring constantly. Continue adding broth as needed, and cook for about 20 minutes until the rice becomes tender and creamy. Be sure to stir often to ensure the rice cooks evenly and doesn’t stick to the bottom of the pan. -
Finish the Risotto:
Once the rice is cooked, remove the pan from heat and stir in the Parmigiano Reggiano, reserving around 50 grams of cheese for later use. Add a pinch of fine salt and black pepper to taste, and mix in some fresh basil leaves, torn by hand for added flavor. -
Assemble the Stuffed Eggplants:
Preheat your oven to 180°C (350°F). Place the fried eggplant shells in a baking dish, arranging them in a single layer. Start stuffing them with the prepared risotto, adding about one tablespoon of risotto to each shell. Then, add a slice of scamorza cheese on top of the rice. -
Bake the Stuffed Eggplants:
After filling the eggplant shells with the rice and cheese, sprinkle the top with the reserved Parmigiano Reggiano. Bake the stuffed eggplants in the preheated oven for about 15-20 minutes, or until the cheese has melted and the top is golden and bubbly. -
Serve:
Remove the stuffed eggplants from the oven and allow them to cool for a few minutes. Serve warm, garnished with extra fresh basil leaves if desired. Enjoy this hearty, flavorful dish that’s sure to satisfy both the stomach and the soul.
This Stuffed Eggplants with Rice and Melty Heart dish is perfect for a comforting meal, combining the rich flavors of eggplants, creamy risotto, and melty cheese for a delightful experience in every bite. It’s a true crowd-pleaser that brings together classic Italian ingredients in a modern, satisfying way.
This recipe is ideal for those who love hearty, wholesome meals with a perfect balance of textures and flavors. Enjoy this dish with a side of fresh greens or a crisp white wine for the perfect meal.
