Eggplants with rice are a delicious side dish, perfect for accompanying meat or fish. The rice is cooked al dente and then mixed with sautéed eggplants, grated Parmigiano cheese, fresh parsley, and basil. It is all enriched with a drizzle of olive oil, salt, and pepper. A dish rich in Mediterranean flavors!
Boil the eggplants al dente and scoop out some of the pulp with a teaspoon
Boil the rice and season it with butter, grated Parmigiano cheese, chopped parsley and basil, salt, and pepper
Stuff the eggplants with the rice, place them in a greased baking dish, bake for about 10 minutes, and serve
Pan
Bowl
Knife
Store in the refrigerator for a maximum of 2 days
Vegetarian dish
Italy
| Energy (kcal) | 113.68 |
| Carbohydrates (g) | 6.61 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 7.43 |
| of which Saturates (g) | 4.54 |
| Protein (g) | 4.7 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.08 |
