The forced quarantine that we have been experiencing for two months has brought us more and more into contact with the kitchen and flavors. Of course there are still those who insist on eating ready-made things, but I am convinced that everyone, absolutely everyone, cooks more. L'online wine shop Wine Kiss You asked me to create a recipe for Franciacorta Brut "Francesco I" of the cellar Uberti. The greengrocer yesterday gave me some really beautiful aubergines and Francesco loves them ... so I decided to enhance this delicious ingredient. "Less is more", "Less is more" was not only Adolf Loos' rationalist manifesto, but it should have been an inspiration in everything we do ... especially in the kitchen! For this reason, every time I develop a recipe, I give myself a maximum of 8 ingredients, including condiments. Don't they seem so few? Try to count them ... mine baked eggplant stuffed with rice they have 8 just right ingredients ready to enhance them!


30 minutes

+ baking

Super cheap

you just need a good eggplant or almost!


Super easy

If you know how to turn on the oven, you have half of it!

Ingredients for 2 gourmands:

  • 1 large and large eggplant
  • 3 tablespoons of extra virgin olive oil
  • 1 garlic clove
  • 2 tablespoons of chopped fresh parsley
  • A knob of butter
  • 2 tablespoons of grated malga cheese
  • 100 ml of white wine
  • 1 liter of vegetable broth
  • 200g carnaroli rice

What do you need to cook?

  • 1 electric oven
  • 1 kettle
  • 1 aluminum bowl
  • 1 mini-pimer / blender
  • 1 cutting board
  • 1 non-stick pan
  • 1 baking pan
  • a silicone spatula
  • some cutlery ...

Eggplant stuffed with rice in the oven: my easy recipe

  1. Wash the aubergine and dry it with a paper towel.
  2. Cut the whole eggplant in half.
  3. Turn on the oven in static mode at 150 ° C.
  4. Cut a half eggplant with a sharp knife and empty the pulp leaving about half a centimeter thick. Help yourself with a teaspoon if necessary. Repeat for the other half. Keep the pulp you are removing in a bowl.
  5. Take a ceramic baking tray with high sides and cover it with parchment paper. Place the 2 halves of the aubergine and with a spoon spread a few drops of oil, then sprinkle some coarse salt. Bake for 30 minutes.
  6. In the meantime roughly chop the pulp with a knife and put it to dry in a non-stick pan with 1 tablespoon of oil and a clove of garlic crushed with the palm of your hand. When it is soft, add a grated salt and a spoonful of chopped parsley. Over medium heat it will take about 10 minutes to get ready.
  7. Remove the eggplant pulp and put it in the first bowl. In the same pan, add a spoonful of oil and keep the garlic clove, which must not have blackened. If the garlic clove has blackened put a new one.
  8. Toast the rice for 2/3 minutes always on medium heat, then blend with the wine. In the meantime, heat 1 liter of vegetable broth in the kettle.
  9. Proceed in the classic way to prepare the risotto, adding a little broth at a time and letting it absorb.
  10. Blend the aubergine pulp with a ladle of broth. I got 200 g of eggplant cream.
  11. When your risotto is about halfway through cooking, add half the eggplant cream you got. Stir, add the last drop of broth and let it absorb a few more minutes. At this point turn off the heat and stir in a knob of butter and 2 tablespoons of grated malga cheese. The risotto you have to hold it slightly back, you will complete cooking in the oven.
  12. Take the aubergines in half and spread them with half of the aubergine cream you have left, then fill them with risotto and cover them with the last part of the cream!
  13. Spread another spoonful of grated cheese, a little parsley and a pinch of chipotle. A drizzle of extra virgin olive oil ... and put in a preheated static oven at 200 ° C for another 15 minutes.

Eggplants stuffed with baked rice are perfect to combine with sparkling wine because risotto, by its nature, requires a bubble to be degreased. In addition, the delicate perfume of the aubergine is enhanced by the effervescence! This is why they are the perfect dish for Uberti's Franciacorta Brut Francesco I! Vertical, very crunchy, easy to drink: one glass leads to another! It has a beautiful bright straw yellow with a fine and numerous perlage that forms an evanescent foam. The nose is fine and intense with notes of vanilla, bread crust, butter and linden flowers. In the mouth it is acidic, fresh and quite soft. Not only is it perfect for an aperitif, but it accompanies you with class throughout the meal.

The first time I drank it was a few years ago in my favorite restaurant ... the Temptations restaurant which is now in Costa Volpino, smy beloved Lake Iseo, at the Residence Bersaglio. This new taste has reconfirmed me to be one Franciacorta DOCG with excellent value for money.



Do you like eggplants? Try the recipe of my linguine aubergines, prawns, shallots and oregano flowers!

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