2 medium round aubergines (but the oblong ones are also fine);
100 ml of white wine;
350 g of tomato puree;
80 g of grated cheese (I used pecorino but you can use whatever you like);
150 g of scamorza (you can use any stringy cheese);
500 ml of vegetable broth or hot water;
Half an onion;
Extra virgin olive oil;
Fresh basil, salt and pepper to taste;
Peanut oil for frying;
STEP
Wash the aubergines well, dry them and cut them lengthwise;
Using the tip of a knife, remove the pulp from the aubergines (being careful not to ruin the peel which will hold the filling);
We cut the pulp into many small pieces;
Take a pan, pour in the peanut oil and bring to temperature;
When the oil is ready we fry our aubergine pulp;
It should be nice and golden;
Remove the pulp with a slotted spoon, place on absorbent paper, add a little salt and set aside;
In the same pan, fry the aubergine boats over medium heat;
Drain the boats on absorbent paper;
Take a pan, pour in the extra virgin olive oil, then the onion cut into small pieces and fry lightly;
Now, in the pan with the onion, pour our rice and toast it until it becomes shiny;
We blend our rice with white wine;
Once the wine has evaporated, we begin the traditional cooking of the risotto by adding a ladle of boiling broth at a time as it is absorbed;
After five minutes add the tomato puree to the rice, season with salt and pepper and finish cooking;
Our rice must absorb the tomato puree while remaining nice and creamy;
We transfer our risotto into a bowl, add the scamorza cut into small pieces (or the stringy cheese of your choice), the fresh basil and some of the grated cheese and mix;
Add the aubergine pulp cubes (previously fried) and mix again;
Now let’s proceed with the filling of the aubergine boats;
Take the aubergine boats and fill them with our tomato risotto;
Place the stuffed boats on a baking tray lined with baking paper and sprinkle with the remaining grated cheese;
Bake the stuffed aubergines in the oven (preheated to 190 degrees) and cook for about 8/10 minutes until a light but inviting crust forms;
Let’s take our tasty rice-stuffed aubergines out of the oven and serve them hot;
