Rice Stuffed Eggplants: The Recipe for a Stringy and Tasty Appetizer

Ingredients:
2 LONG, ROUND AUBERGINES, approximately 800 g
CARNAROLI OR VIALONE NANO RICE 200 g
TOMATO PULP 300 g GOLDEN
ONION 1/2 WHITE WINE
150 ml
BOILING WATER OR VEGETABLE STOCK approximately 500 ml
FREE PARMESAN 5 tablespoons
PROVOLA A DUBETTI 200 g
SALES to taste
FRESH BASIL LEAVES to taste
PEANUT OIL FOR FRYING 500 ml
How to prepare the rice-stuffed aubergines:
Step 1
After washing and drying the aubergines, without removing the green stem, divide them lengthwise. Step