Food And Drink, Recipes

Taste of the County: Mini Stuffed Eggplants with Arborio Rice

Mini Stuffed Eggplants with Arborio Rice

Are you looking for a mouthwatering vegetarian dish that’s sure to impress? Try out these Mini Stuffed Eggplants with Arborio Rice! These delightful little eggplants are filled with a flavourful mixture of Arborio rice, aromatic herbs, and a touch of Mediterranean flair.

Here’s how to whip up this delicious creation.

Ingredients I used:

  • 6 mini eggplants
  • 1 cup Arborio rice
  • 2 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • fresh basil
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • diced tomatoes
  • 2 tablespoons olive oil
  • Grated Parmigiano cheese for topping


Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Eggplants:
Cut the tops off the mini eggplants and carefully scoop out the flesh, after boiling them in a large pot until flesh is tender, leaving about a 1/4-inch thick shell. Chop the scooped-out eggplant flesh and set it aside.

Cook the Arborio Rice:
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and chopped eggplant flesh. Cook for a few minutes.

Add the Rice:
Add the Arborio rice to the saucepan and stir to coat the rice with the onion and eggplant mixture. Cook for about 2 minutes, allowing the rice to toast slightly.

Cook with Broth:
Pour in the vegetable broth and diced tomatoes (with their juices). Add the dried oregano, basil and red pepper flakes. Season with salt and pepper to taste.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Fill the Eggplants:
Spoon the cooked Arborio rice mixture into the hollowed-out eggplant shells, pressing gently to pack the filling.

Place the stuffed eggplants in a baking dish. If there’s any remaining rice mixture, spread it around the eggplants in the dish. Cover with foil and bake in the preheated oven for about 25-30 minutes, or until the eggplants are tender.

Remove from the oven and sprinkle with chopped fresh basil and grated Parmigiano cheese, if desired.

Serve your Mini Stuffed Eggplants with Arborio Rice as a delectable main dish or an impressive side. These little bundles of flavour are sure to be a hit at your dinner table!

This recipe is a delightful fusion of flavours that’s easy to make and guaranteed to satisfy. Whether you’re a vegetarian or simply looking to explore new culinary horizons, these Mini Stuffed Eggplants with Arborio Rice are a must-try.

Savour the delicious blend of textures and tastes that come together in every bite!

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Click here to find more delicious recipes at recipes_by_rosa

All photos by Rosa Basile-Marrello




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