3 medium eggplants (1 kg)
300 g of chicken
100 g of turkey breast
1 small ripe tomato, peeled
2 cloves of garlic
1 small onion finely chopped
4 tablespoons of olive oil
250 g of rice
1 1/2 cups of dry white wine
1/4 cup of grated Parmesan cheese
5 tablespoons of olive oil
Salt and black pepper to taste
3 medium eggplants (1 kg)
300 g of chicken
100 g of turkey breast
1 small ripe tomato, peeled
2 cloves of garlic
1 small onion finely chopped
4 tablespoons of olive oil
250 g of rice
1 1/2 cups of dry white wine
1/4 cup of grated Parmesan cheese
5 tablespoons of olive oil
Salt and black pepper to taste
Cut each eggplant horizontally to get a total of 6 pieces
To remove the pulp, make a cut around the opening, leaving a rim of 4 mm
Then, insert the knife up to 3/4 of the height and, with firmness, rotate the knife to remove the pulp
Clean the shrimp and reserve them
Weigh out 150 g of eggplant pulp and cut it into cubes
Sprinkle salt and let it sit in a colander for 15 minutes to release excess water
Chop the chicken, turkey breast, and tomato into small pieces
Drain the eggplant cubes well
Soften the garlic in 2 tablespoons of olive oil
Combine the eggplant cubes and sauté quickly
Add the chicken and shrimp and let it cook for a few more seconds
Season to taste and reserve
Fry the onion in the remaining olive oil until caramelized
Combine the rice and let it toast, stirring constantly
Add 1/2 cup of wine, let it evaporate, and then add 2 1/2 cups of water, gradually, until the rice is almost cooked
Add the tomato and the mixture of chicken and shrimp
Check the seasoning
Distribute the rice among the eggplants, sprinkle with Parmesan cheese, and drizzle with olive oil
Place them in a refractory dish with remaining wine and bake in a preheated oven at 200°C for 45 minutes
Serve hot
Serves 6
Approximately 503 calories per serving.
