Rice-Stuffed Eggplants alla Norma

Method

1. Cut the eggplants in half and hollow out the shells without breaking them, using a spoon to help.
2. Dice the eggplant pulp and fry it in oil at 170°C until golden.
3. Prepare the tomato sauce: in a pan with oil, sauté garlic and basil, then add blended peeled tomatoes. Cook for a few minutes.
4. Fry the eggplant shells in oil at 170°C until cooked.
5. Remove the garlic from the sauce, add the fried eggplant pulp, season with salt, and add fresh basil.
6. In another pan, toast the rice (arborio) with a drizzle of oil.
7. Cook the risotto with vegetable broth, stirring occasionally. Halfway through cooking, add some of the tomato sauce (the chef added all at once but recommends reserving some).
8. When the rice is al dente, turn off the heat and mantle with grated salted ricotta. Taste and adjust salt.
9. Let the risotto rest for one minute.
10. Stuff the eggplant shells with the risotto, add a few basil leaves and more salted ricotta.
11. Arrange in a baking dish and bake in a static oven at 200°C for 10–15 minutes, with a final grill if desired.
12. Remove from the oven, top with abundant grated salted ricotta and fresh basil. Serve hot.