Rice ring filled with eggplants

Name: Rice ring filled with eggplants
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Arborio rice 2 ¾ cups; Round eggplants 1 lb; Tomato purée 2.1 cups; Water 3 cups; Caciocavallo cheese 7 oz; Grana Padano PDO cheese to grate 4.2 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste; Sunflower seed oil for frying to taste; Caciocavallo cheese 1.1 oz; Black pepper to taste; Basil to taste

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890

Calories per serving

Vegetarian

Energy Kcal 890
Carbohydrates g 90.4
of which sugars g 5.6
Protein g 28.4
Fats g 46
of which saturated fat g 13.43
Fiber g 4.5
Cholesterol mg 48
Sodium mg 753

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 6
Cost: Low

PRESENTATION

If you're on the hunt for a dish that truly captures the heart of Southern Italian cooking, I gotta say, this rice ring recipe is where it's at. Southern Italy, you know, really shines when it comes to turning simple ingredients into something amazing, and this savory spin on the classic ciambella is no exception.

Honestly, unlike the sweet version you usually find with coffee, this savory treat has tender fried eggplant mixed with warm, fluffy rice. The whole thing is shaped into a ring and filled with melted cheese cubes that get all gooey and moist right out of the oven.

The stuffed rice ring is a perfect blend of homey and festive vibes, with crispy edges from the rice mold and a soft, comforting eggplant center that makes every bite so so satisfying. For sure, this eggplant rice ring is a favorite for Sunday lunches and beach picnics across Southern Italy.

And here's the thing: Families often have their own takes on it—some might toss in bits of ham, while others might include peas or swap out cheeses based on what's available. But hey, no question, the dish stays a celebration of using what you have to create something everyone really really loves.

Even after it cools down, it stays moist and tender, making it just as great at room temperature as when it is hot from the oven. There's a real joy in scooping out a wedge and watching the cheese stretch—seriously good. This rice and eggplant casserole is hearty enough to fill you up yet light enough for a sunny picnic.

Ultimately, this baked rice ring beautifully brings together those southern flavors of eggplant, cheese, and rice in a fun shape that's perfect for sharing at big gatherings. It's a dish that not only looks great on the table but also brings out the easy joys of homemade food and fun times with family and friends. And honestly, cannot go wrong with this one.

INGREDIENTS

890

Calories per serving

Arborio rice 2 ¾ cups (540 g)

Round eggplants 1 lb (450 g)

Tomato purée 2.1 cups (520 g)

Water 3 cups (700 g)

Caciocavallo cheese 7 oz (200 g)

Grana Padano PDO cheese 4.2 oz (120 g) - to grate

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Breadcrumbs to taste

Sunflower seed oil to taste - for frying

for garnishing: Caciocavallo cheese 1.1 oz (30 g); Black pepper to taste; Basil to taste

Preparation

How to prepare Rice ring filled with eggplants

To prepare the rice ring filled with eggplants, first start making the risotto. Pour a drizzle of oil into a saucepan 1, add the rice 2, and toast it for a few minutes 3.

Then add the tomato sauce 4, salt, pepper, and the first 1 1/4 cups of water 5. Cover with a lid and cook for 25-30 minutes, stirring occasionally and adding more water as needed. Once cooked, turn off the heat 6.

Flavor the rice with grated Grana cheese 7, mix 8, then pour the rice into a bowl and let it cool at room temperature for 1 hour 9.

Meanwhile, wash the eggplant, trim it, and slice it about 1/4 inch thick with a mandoline 10. Pour the vegetable oil into a pan and heat it until it reaches a temperature of 340°F. Then dip a few slices of eggplant 11 and fry them for a few minutes until they are golden brown. Then drain them, transfer them onto a paper towel 12, and continue cooking the others.

Then cut the caciocavallo cheese into cubes 13 and set aside. At this point, oil the bottom of a bundt pan about 3 1/2 inches high, with a diameter of about 8 inches at the top and 9 inches at the base, then coat it with breadcrumbs. This way, you won't have difficulty unmolding the ring. Pour about half of the rice inside 14, compacting well with a spoon. Then place half of the fried eggplants in the center of the rice 15,

the caciocavallo cubes 16, and the other fried eggplants on top 17. Cover everything with the remaining rice 18.

Compact well with the back of the spoon 19. Bake in a preheated static oven at 400°F for about 25 minutes. Then remove the ring from the oven and let it rest for about 15 minutes before turning it onto a serving plate 20 21.

Garnish the rice ring filled with eggplants by grating 1 oz of caciocavallo cheese on top 22, a sprinkle of pepper, and fresh basil leaves 34.

Storage

The rice ring filled with eggplants can be stored in the refrigerator for a maximum of 2-3 days. You can freeze the ring in convenient pre-portioned slices!