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Risotto Eggplant

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Ingredients for 4 servings:

  • 600 g eggplant(s), ripe
  • 1 onion(s)
  • 2 garlic cloves
  • 4 tbsp olive oil
  • Thyme
  • oregano
  • 300 g risotto rice
  • 700 ml broth
  • 70 g tomatoes, dried in oil
  • salt and pepper
  • some Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the eggplant, season with salt, and let stand for 15 minutes. Then rinse and pat dry. Add olive oil or some of the oil from the sun-dried tomatoes to the pan and sauté the onions and garlic. Add the eggplant and sauté until the oil is completely absorbed. Sprinkle with thyme and oregano. Add the risotto rice and sauté. Deglaze with stock and simmer. Meanwhile, drain the tomatoes and slice them into strips. Add them to the rice towards the end of the cooking time. Season with salt and pepper. Add a little more Parmesan cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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