Aubergines with RISOINFIORE Gloria rice, tomatoes and gorgonzolatitolo

                                                                                     Recipe by: In Cucina con Frollina blog.giallozafferano.it/katiamontomoli/

Ingredients:

° 400 g of RISOINFIORE semi-wholegrain rice
° 4 aubergines
° tropea onion
° 200 g of sheep's milk ricotta
° basil
° cherry tomatoes
° salt
° pepper
° 100 g of parmigiano reggiano
° 1 egg
° saporfette” cheese slices with Gorgonzola, alternatively some finely crumbled Gorgonzola or Stilton cheese

Method:

 Cook the rice in plenty of boiling salted water and leave it slightly ‘al dente’, drain it and run it under cold water to stop the cooking. Moving on to the aubergines, wash them, cut them in half, scoop out the fleshy pulp and set it aside in a bowl. Try to remove the part with the seeds and dice the flesh, meantime salt the aubergines lightly. Fry the tropea onion and basil in a saucepan with the extra virgin olive oil, then add the tomatoes, the diced aubergine flesh, a little water and leave to cook. Once the sauce is ready, we take the rice and add the sauce, egg, parmigiano reggiano and ricotta to it, mixing everything together, and use this mixture to fill the aubergines. Place the stuffed aubergines in an oven dish, drizzle with a little oil and cook in the oven at 170 degrees, covered with tin foil, for around 1 hour. Just before serving, add the crumbled gorgonzola or cheese slices on top for a finishing touch and there you have it, a super-tasty and impressive-looking dish.