The stuffed eggplants with rice and cheese is a dish full of flavor and perfect for those who love gooey and enveloping fillings. The taste of the eggplants pairs perfectly with the softness of the rice, while the cheese adds a gooey and irresistible note. Ideal as a hearty appetizer, a single dish or even as a light first course, these eggplants are a tasty and versatile solution, perfect for using simple ingredients with a creative touch. The final gratin gives a golden crust that makes every bite even more inviting! If you like recipes with eggplants, try the stuffed eggplant roll, the eggplant mini pizzas with fresh tomato, the Mediterranean eggplants or the eggplant cutlets.
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Let’s get to work and prepare the stuffed eggplants with rice.
OTHER RECIPES WITH EGGPLANTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preparing stuffed eggplants with rice
- 2 tablespoons minced celery, carrot, and onion
- 200 g tomato puree
- 2 tablespoons extra virgin olive oil
- as needed salt
- 4 eggplants
- 200 g rice
- 200 g mozzarella for pizza
- as needed basil
- 6 tablespoons extra virgin olive oil
- as needed salt and pepper
- as needed garlic powder
- 3 tablespoons parmesan cheese
Tools
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- Frying Pan
- Baking Pans
Steps for preparing stuffed eggplants with rice
Prepare the sauce by sautéing minced celery, carrot, and onion in a pan with a drizzle of oil. Add the tomato puree, salt, and let it reduce well. Boil the rice, drain it al dente and season it with the tomato sauce.
Wash the eggplants, cut them in half lengthwise and score the flesh forming diamonds without cutting through the skin. Place them on a baking tray lined with parchment paper. Mix oil, salt, pepper, and garlic powder and season the eggplants. Bake at 356°F (180°C), fan mode, for about 30 minutes or until the flesh is soft.
Remove the flesh from the eggplants leaving the skin intact to serve as a shell. Mix the flesh with the rice, with fresh basil leaves torn into pieces, and cheese cubes. Fill the eggplant shells with this mixture, add some parmesan cheese, extra virgin olive oil and bake at 356°F (180°C), fan mode, until a golden crust forms. You can serve them hot and gooey or warm.
Storage and Variations
You can store stuffed eggplants in the fridge for two or three days
Stuffed Eggplants with Rice and Ricotta: Ricotta adds creaminess and lightness to the filling, making it soft and delicate.
Stuffed Eggplants with Rice and Feta: Feta adds a savory and slightly tangy note, perfect for a flavor contrast.
Stuffed Eggplants with Rice and Pesto: A touch of basil or arugula pesto enriches the filling with freshness and aroma.
Stuffed Eggplants with Rice and Mushrooms: Sautéed mushrooms add depth of flavor and a meaty texture, without needing meat.
Stuffed Eggplants with Rice and Goat Cheese: Goat cheese has a strong flavor that pairs perfectly with the sweetness of the eggplants.
Stuffed Eggplants with Rice and Grilled Vegetables: Grilled peppers, zucchini, and cherry tomatoes make the filling more colorful and rich in Mediterranean flavors.
