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

Step 10
Fry the trays of aubergines over medium heat so that they cook well without burning the skin.
Step 11
Drain the aubergines and place them on a sheet of absorbent paper.
Step 12
Now take care of cooking the rice. Pour the extra virgin olive oil into a pan, add the diced onion and brown it lightly.
Step 13
Add the rice and let it toast until the grains become shiny.
Step 14
Deglaze with white wine and raise the heat.
Step 15
Add the tomato pulp.
Step 16
Start pouring the broth.
Step 17
Cook the risotto, adding the hot vegetable broth from time to time while continuing to stir. Follow the cooking times indicated on the rice package.