If you love Italian stuffed eggplants and you want to make a lighter version without meat, this version with rice and a streaky heart, will make you fall in love!
The eggplants stuffed with rice with hearty cheese are very easy to make and very tasty and are the right idea to bring to the table a first course with eggplant original and delicious! My husband loves eggplants, he loves them in any way, but stuffed they are his passion, I usually prepare them with a meat filling, but this time I wanted to make vegetarian stuffed eggplant, which I enriched with a hearty cheese, a simple dish that is also liked by my children, who as you know hate vegetables in any way. Of course, seeing the dish on the table they twisted their nose a little, but tasting them they did not complain and devoured them: knowing them, this was enough for me, because if they did not appreciate them, they would complain from the beginning to the end of lunch.
Today I share with you my recipe of eggplant stuffed without meat, with rice and hearty streaky, but first why don’t you take a look at the recipe of Eggplant puff pastry and the recipe of Sicilian meat rolls with grilled aubergines?
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Ingredients
ingredients to prepare stuffed eggplant Italian style with rice
Tools
Steps
How to make stuffed eggplant Italian style
Rinse the eggplant and divide them in half, leaving the stem. With the help of a knife, remove the pulp and dig them making boats. Cut the pulp into small pieces, collect it in a ball, add a generous sprinkling of salt and let stand for ten minutes.
Sprinkle with salt also the eggplant boats and let them rest for 10 minutes.
After the time, rinse the pulp of the eggplant, rinse it and put it on absorbent paper that eliminates excess moisture.
Peel the onion, chop and brown in olive oil.
Add the eggplant pulp and cook for about 15-20 minutes, over moderate heat, stirring often.
Wilt the eggplant pulp add the rice, let it toast and then add the sauce.
Start pouring water (or vegetable broth), proceeding as a risotto, without pouring more before the previous one has not been absorbed.
Season with salt and cook for 10-12 minutes or until the rice is cooked, but still very al dente.
Just before starting to cook the rice, dry the inside of the eggplant boats with absorbent paper, greased with a little oil and cook in a ventilated oven at 355 ºF for about 20 minutes or until soft.
Add the parmesan rice and almost all the diced cheese, mix and fill the eggplant with the rice.
Finish with a few more pieces of cheese and bake for 10 minutes at 355 ºF or until the cheese on the eggplant boats has melted and has a golden color.
Remove from the oven, let cool for a few minutes and serve still warm and stringy.
I advise you to prepare the amount of stuffed eggplant that you plan to consume, the leftover part can be stored in the fridge and consumed within 24 hours, after being heated, but it will not be as good as freshly baked.
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Varied doses for servings