- Eggplants 2
- Rice 250 grams (1 cup and ½)
- Peas 100 grams
- Diced cooked ham 100 grams
- Red onion 1
- Glass of white wine 1 glass
- Grated parmesan cheese 4 tablespoons
- Diced provolone cheese 100 grams
- Tomato sauce 8 tablespoons
- Grated grana cheese 60 grams
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
- Basil as much as is needed
Eggplant rolls with rice are a rich and surprising single dish, perfect for important and festive buffets. Simple and light, they require the eggplants to be grilled first and then stuffed with rice, peas, ham and cheese; closed like rolls, they are finally baked in the oven so that the heart becomes creamy and stringy. An incredibly versatile and fast recipe, that can be also prepared in advance, ideal to serve as an appetizer or main course at a buffet or a dinner with friends. So greedy that even the little ones will love it. So let’s find out how to prepare eggplant rolls with rice with our recipe.
How to prepare eggplant rolls with rice
Wash the eggplants, cut the ends and then cut them into slices about 7 mm thick (1); grease them with a drizzle of oil and grill them on a hot plate.
In a pan, heat 2 tablespoons of oil, add the chopped onion and let it brown well. Add the rice, stir and toast for a few minutes (2).
Add the white wine and let it evaporate (3).
When the alcohol has evaporated, add the peas (4) and cook by adding a ladle of hot broth as it is absorbed.
When the rice is cooked, season with salt, add the diced cheese, ham and 2 tablespoons of parmesan cheese and mix well (5). Turn off and let cool.
Take a slice of grilled eggplant, stuff it with rice and roll it up (6). Continue with the other slices of eggplant until all ingredients are used up.
Arrange the rolls in a pan, cover them with the tomato sauce (7) and the grated cheeses and put them in the oven at 200 degrees C, until the filling has melted.
After cooking time has elapsed, take the rolls out of the oven, arrange them on a serving dish, garnish with a few basil leaves (8) and serve.
Eggplant rolls with rice can be preserved in the refrigerator for a maximum of 1-2 days, placed in a special container with an airtight seal. When it is time to consume them, heat them in the oven or microwave oven.