Eggplants Boat Stuffed With Rice

Eggplants boat stuffed with rice is a single dish very greedy and simple to make! Let's see together how to prepare them!

EGGPLANT BOAT STUFFED WITH RICE: INGREDIENTS FOR 3/4 PEOPLE
DIFFICULTY: low
TOTAL TIME FOR PREPARATION OF EGGPLANT BOAT STUFFED WITH RICE: 1 hour and 30 minutes

• 2 eggplants
• 300g of rice
• 350g of tomato
• 1 mozzarella
• grated parmesan (optional)
• salt and oil to taste
• fresh basil

Eggplant boat stuffed with rice is a traditional Italian dish, they are really very simple to prepare, in fact, we will need very few ingredients. I recommend to facilitate the preparation take some nice large eggplants, Picciotto and slightly elongated, in this way, we could fill them with a lot of risotto and make them even tastier. This recipe is very tasty, you can also decide to add the spices or cheeses you prefer. I recommend you use rice for risotto and cook it al dente because it will have second cooking in the oven! Once cooked, let them cool for 2-3 minutes and serve them, they will be irresistible!

1. Let's start by washing the aubergines well and cutting them in half. With the help of a knife, dig them well and empty them of the pulp. You can also help yourself with a spoon.

2. Place the aubergines on a size covered with parchment paper and season them with a drizzle of oil, salt and fresh chopped basil. Bake at 180 degrees in a fan oven for 30 minutes, at the end of cooking with a fork, feel if they are soft enough, if not, let them cook a few more minutes. In the meantime, cut the flesh of the aubergines into cubes.

3. Transfer the pulp to a pan, season it with oil, salt and basil and let it cook for 10 minutes until it is well dried. At this point add the tomato and cook another 10 minutes.

4. Cook and drain the rice al dente. Let's combine it with our aubergine sauce and mix the risotto well.

5. Remove the aubergines from the oven and with the help of a spoon, fill them well with plenty of risotto.

6. Once all the aubergines are filled, add the diced mozzarella (or other cheese) and if you want, add some grated Parmesan too! If you have risotto with eggplants, don't worry it will be delicious the next day or to make a delicious rice cake!

7. add fresh basil and bake the aubergines in the oven with a 180 ° grill function for 10-15 minutes until the mozzarella has melted well. Let the eggplants cool for 2-3 minutes and they will be ready to serve!