Eggplant caskets stuffed with rice, a feast of flavors on the table

Eggplant caskets stuffed with rice, a feast of flavors on the table

With four ingredients that we can all have at home, we prepare a first course that is beautiful to see the eggplant caskets

If you have never prepared them, you have missed an absolute goodness. Because the eggplant caskets stuffed with rice are a spectacular and simple first course at the same time, very complete and also ideal for children.



We advise you to choose long and non-oval aubergines, rice that holds up well with prolonged cooking, dry mozzarella, a savory sliced ​​meat such as mortadella, cooked ham or speck. Thus was born an exceptional recipe.

Rice stuffed eggplant chests, there is another idea as well

An alternative idea to this first course using the same ingredients? Instead of emptying the eggplant, cut them into slices and grill or fry them. Then the filling with rice, mozzarella, mortadella and tomato sauce we will dare to fill them by creating rolls to be cooked in the oven.



450 g of brown rice
4 eggplants
350 g of fiordilatte mozzarella
250 g of mortadella in a single slice
450 ml of tomato sauce
150 g of grated cheese
1 red onion
1 bunch of parsley
extra virgin olive oil to taste
Salt to taste


The first step to take is to cook the rice in a pot with salted water. We have to sun it when it is al dente, then after 15-16 minutes because it will finish cooking in the oven.

While we wait, we can also prepare the eggplant. Wash them well under running water, then cut them in two in the sense of length. Using a spoon or a digger, extract the pulp and keep it aside. Then place the eggplant shells on a baking sheet covered with parchment paper, salt them lightly and bake at 190 ° for 30 minutes.

When ready, drain the rice and keep it aside, adding a drizzle of oil to keep it from sticking. Then take a large pan and fry the finely chopped onion with 2 tablespoons of extra virgin olive oil.

When the onion it has browned, add the chopped aubergine pulp to a knife and cook for 3-4 minutes over medium heat. Then we go up and add a bunch of chopped parsley finely. We also add the tomato sauce and let it cook for another 10 minutes, always over medium heat.

Separately we cut into cubes both the mozzarella cheese than mortadella. Then we take the rice and in the same bowl add the aubergines to the sauce, the mozzarella, the mortadella and half of the grated cheese. We turn everything with a wooden spoon and take back the eggplant shells cooked in the oven.
We fill the aubergines with the seasoned rice like that and then sprinkle them with the rest of the grated cheese. Place them in a baking dish covered with parchment paper and always bake at 190 ° for 15 minutes in order to brown the surface.
When the rice-filled eggplant chests are ready, turn off, let it cool and bring to the table.

Category: Recipes
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