Prep. time: 20 minutes
Cook Time: 40 minutes
Difficulty: 1 out of 5
3 large Eggplants
1 cup of Carnaroli Rice
1/4 cup White wine
13/4 cup Tomato puree
1 small onion
2 cups Vegetable broth
1/2 Grated Parmigiano Reggiano DOP
6 slices Smoked Scamorza (provola)
Extra Virgin Olive Oil qb
Black Pepper qb
To prepare stuffed rice, first of all you need to make vegetable broth that you will need later for the risotto. In the meantime, take care of the eggplant. Wash and dry them, then cut in half lengthwise. Using a small knife make an incision between the skin and the pulp. Proceeding in this way for the whole contour of the eggplant you will be able to separate the two parts by applying a slight pressure, without breaking the outer part. Cut the pulp into cubes and fry them in plenty of already hot oil. Once the eggplant cubes are golden brown, drain and place them on a sheet of kitchen paper, season with salt. Separately fry the eggplant "shells". As soon as they are golden, drain them on a tray with paper towel. Keep the eggplant aside and start cooking the risotto. Finely chop the shallot and saute it in a pan with the oil. Add rice and toast it for a few minutes, stirring often. Once the rice has changed color, blend with the white wine, add tomato puree and add a pinch of salt. Stir and cook the rice by adding the hot broth a little at a time. Let it cook for twenty minutes, continuing to add broth if necessary.
Only when the rice is ready add the Parmesan, safe some aside to sprinkle eggplant at the end. . Stir and transfer the rice to a bowl. Add chopped basil leaves and add eggplant cubes.
Arrange the previously fried eggplant wraps on a baking dish and stuff them in layers. First adding 1 tablespoon of rice, then a slice of smoked cheese and a spoonful of rice. Sprinkle stuffed eggplant with Parmesan cheese kept aside and bake at 450F for about 4-5 minutes.Then take them out of the oven and serve your eggplant stuffed with rice while still hot! Enjoy!
Smoked scamorza and provola are the perfect cheeses to obtain the stringy filling! it is advisable not to use mozzarella, because they release the whey during cooking.