Home » Eggplant stuffed with rice with spinach

Eggplant stuffed with rice with spinach

by Ada Parisi
5 min read

Eggplant stuffed with spinach rice. I love stuffed vegetables. And I enjoy finding new fillings: This time I did an experiment and is touched with Eggplant, I filled with Rice's broke’ seasoned with chopped fresh spinach and Basil, a bit of anchovy in oil and a few drops of lemon. Then in the oven. A small chunks of smoked cheese and chopped tomatoes are used to make everything fresher. If there were to entice this stuffing, I announce that soon will come a new stuffed eggplant… bear with me.

Ingredients for 4 people:

  • 8 black small round aubergines (one to make stuffed, I recommend)
  • 10 tablespoons of Arborio rice
  • salt and pepper
  • 5 anchovy fillets in oil
  • fresh basil as required
  • 120 grams of fresh spinach
  • extra virgin olive oil as required
  • 8 slices of smoked cheese
  • 1 tablespoon of lemon juice
  • 40 grams of grated pecorino cheese
  • 15 cherry tomatoes

Preheat oven to 200 degrees static. Wash the eggplants and cut the upper cover. Drain them with the help of a knife, being careful to leave half a centimetre of flesh (keep the pulp and make meatballs or use it to flavor fast pasta). Blanch the cups Eggplant for 5 minutes in salted water, then salt lightly inside and put them to dry the pierced face down on the Blotter. Meanwhile, boil the rice in salted water and drain it with 5 minutes early than indicated on the package. wash the spinach and basil and blend,adding anchovies, lemon juice and as much oil as required to obtain a creamy mixture. Season with salt and pepper and add the grated cheese.

Season with this emulsion rice and fill with rice green aubergines. Grease well the eggplants with a little’ of oil and place them on a baking tray lined with parchment paper. Cook for 10 minutes, then lay on top of each Eggplant slices of smoked cheese and bake other 2 minutes so that the cheese melts. Serve stuffed eggplant after they let cool a few minutes, accompanying the dish with diced tomatoes and fresh basil.

THE PAIRING: Catarratto of Sicilian company Barraco (based in Marsala) It seems the combination best suited to these Eggplant stuffed with rice. This autochthonous white wine has a good minerality, its bouquet is intense with hints of yellow flowers and citrus, and notes of nutmeg.

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1 comment

Joan White November 3, 2013 - 11:58

A wonderful presentation for a fantastic recipe. Congratulations very good result.


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