THE stuffed aubergines they are a symbolic dish of the Italian tradition, they are delicious and can be made in many different ways, one tastier than the other. We have prepared the aubergines stuffed with riceperfect to serve as single dish to do, if desired, even in advance, perhaps the evening before.
We used 4 medium aubergines, but we can adapt the doses to the number of people we need to prepare them for. Furthermore, if there are leftovers, they can also be eaten in the following days. With the heat in summer, having ready-made dishes in the fridge will be a pleasure, don’t you think?
Stuffed aubergines: easy and tasty recipe
The preparation of these aubergine boats it’s very simple: cut the aubergines in half, scoop them out and collect the pulp in a bowl. We place the aubergine “shells” in the pan, season with olive oil and salt and cook them in the oven for 30 minutes.
Meanwhile, cook half the aubergine pulp in a pan with oil and salt, then add the tomato puree and basil and cook for another 10 minutes. At this point we add the boiled rice cooked al dente, mix and then add the diced provola: the filling is ready!
We use the filling to stuff the aubergines, complete with a sprinkling of grated cheese and cook in the oven for another 25 minutes. Once cooked, we serve ours immediately aubergines stuffed with ricewith stringy and delicious provola!
How to serve them
THE stuffed aubergines they are excellent hot and with stringy cheese, but they are also very good cold or quickly reheated in the microwave or in air fryer. Let’s bring them to the table as a tasty summer dish, perhaps accompanied by bread and a fresh salad.
Now enough chatter and let’s prepare this rich and tasty dish together. Then let us know in the comments if you liked it!
