Cheesy rice-stuffed eggplant - Italian recipes by GialloZafferano
Cheesy rice-stuffed eggplants is a perfect first course for a Sunday family lunch.
Ingredients
- Eggplant 2 lbs
- Carnaroli rice 1.6 cups
- White wine 3 tbsp
- Shallot 1.75 oz
- Extra virgin olive oil 2 ½ tbsp
- Tomato purée 14 oz
- Coarse salt 1 pinch
- Vegetable broth 2 cups
- Parmigiano Reggiano PDO cheese 1.3 cups
- Scamorza (provola) cheese 4.25 oz
- Basil to taste
- Fine salt 1 pinch
- Black pepper 1 pinch
- Peanut seed oil 4 cups
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