The stuffed aubergines with rice can be exploited as a first dish or an appetizer, depending on the portions that you serve, but a dish that is very tasty and perfect for dinners in the summer. You can season them in various ways, I for this time I opted for a combination very classic: tomato, scamorza cheese and lots of basil. If you wish you can enrich them with capers and olives, or even anchovies, or even change everything and prepare them in white with a béchamel sauce and ham, for example. The possibilities really are many, you just need to find your favourite combination 😉

Wash and drain the eggplants, then cut them in half, carved off the pulp, leaving a border of about 1 cm, and cut the flesh into cubes.

Fry the pulp in hot oil in a frying pan until cooked, then drain on kitchen paper and salt.

Fry the shells of the eggplant in the hot oil for a few minutes.

In the meantime, start preparing the risotto: brown the chopped shallot with a little oil, then add the rice and toast.
Pour the wine, then add the passata, salt and cook with the broth, adding it a little at a time.
When the rice is al dente, add half of the parmesan cheese, the smoked cheese cubes, basil and the aubergine.

Fill the shells with the eggplant risotto, arrange in a baking dish, sprinkle with the parmesan cheese you have left and bake at 240°C in a ventilated oven, already hot with the grill on for approximately 5 minutes.

The stuffed aubergines with rice are ready, serve them hot to get the scamorza pretty racy.