Best Grilled Eggplant Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED EGGPLANT RISOTTO



Grilled Eggplant Risotto image

Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan Justus opened his Smithville, Missouri restaurant in his family's former drugstore last year (hence its name, James Drugstore). From F&W Magazine, 08/2008 - from "Green" Living Guide, Local Flavors.

Provided by Manami

Categories     Medium Grain Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (1 1/2 lb) eggplants
2 1/2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
1/4 cup finely chopped onion
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 cups arborio rice (10 ounces)
1/4 cup dry white wine
3 cups hot vegetable stock or 3 cups vegetable broth
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste
1 -2 pinch crushed red pepper flakes
2 tablespoons minced flat leaf parsley
2 scallions, thinly sliced
ground sumac

Steps:

  • Light a grill.
  • Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly.
  • Halve the eggplant lengthwise and scoop the pulp into a blender; puree until creamy.
  • In a large saucepan, melt the butter in the remaining 2 tablespoons of oil.
  • Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes.
  • Add the wine and cook until it is absorbed.
  • Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more.
  • Cook until the rice is al dente, 20 minutes total.
  • Stir in the eggplant puree and the cream and season with salt and pepper.
  • Stir in the parsley and scallions.
  • Spoon the risotto into bowls, sprinkle with sumac and serve.

Nutrition Facts : Calories 324.6, Fat 11.7, SaturatedFat 4.4, Cholesterol 18.7, Sodium 9.7, Carbohydrate 48.7, Fiber 5.5, Sugar 3.2, Protein 5

RISOTTO WITH EGGPLANT AND TOMATOES



Risotto With Eggplant and Tomatoes image

You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield 4 to 6 servings.

Number Of Ingredients 12

1 pound eggplant (1 large or 2 small)
2 tablespoons extra virgin olive oil
1 small onion, finely chopped (about 1/2 cup)
1 pound tomatoes, grated, or peeled, seeded and chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt to taste
250 grams (1 1/2 cups) arborio rice
1/2 cup dry white wine
6 cups vegetable stock or chicken stock
Freshly ground pepper
1 1/2 ounces Parmesan cheese, grated (1/3 cup)

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil the foil. Cut the eggplant in half lengthwise, and with the tip of your knife, make an incision down the middle of the cut sides that goes just about down to, but not through, the skin. Lay the eggplants on the baking sheet, cut side down, and place in the oven for 20 minutes, or until the skin has shriveled and the eggplants are beginning to collapse. Remove from the heat and allow to cool until you can handle them, then dice and set aside.
  • Heat 1 tablespoon of the olive oil in a large, wide skillet and add the onion. Cook, stirring often, until it is tender, about 5 minutes, and add the garlic. Cook, stirring, until the mixture is fragrant, about 30 seconds, then stir in the tomatoes, thyme, diced eggplant and salt to taste. Cook, stirring often, until the tomatoes have cooked down and smell fragrant and the eggplant is thoroughly tender, 10 to 15 minutes. Taste and adjust seasoning. Set aside.
  • Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Heat the remaining olive oil over medium heat in a wide, heavy skillet or saucepan. Pour in the rice and stir just until the grains separate and begin to sizzle. Add the wine and stir until it is no longer visible. Stir in the tomato and eggplant mixture and cook, stirring, for about a minute, until the mixture is well combined and sizzling.
  • Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Stir often, and when you see that the stock has been absorbed by the rice, add another ladleful. The rice will be cooked through but still chewy after 20 to 25 minutes of adding the stock in increments and stirring. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust salt.
  • . Add another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1074 milligrams, Sugar 5 grams

LEMON AND EGGPLANT RISOTTO



Lemon and Eggplant Risotto image

Make and share this Lemon and Eggplant Risotto recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 medium eggplants
1/2 cup olive oil plus 1 tablespoon olive oil (divided)
1 medium onion, finely chopped
2 garlic cloves, crushed
7 ounces good quality risotto rice (arborio rice)
1/2 cup white wine (like Sauvignon Blanco)
3 1/4 cups hot vegetable stock
1 lemon, zest of, grated
2 tablespoons lemon juice
1 1/2 tablespoons butter
1/2 cup grated parmesan cheese (plus more for garnish)
1/2 cup basil leaves, shredded
coarse sea salt and black pepper

Steps:

  • Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
  • Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
  • Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
  • Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
  • Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
  • To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.

Nutrition Facts : Calories 502.5, Fat 35.6, SaturatedFat 8.8, Cholesterol 22.4, Sodium 238.5, Carbohydrate 35, Fiber 10, Sugar 8.2, Protein 9.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #eggs-dairy     #rice     #vegetables     #american     #easy     #european     #dinner-party     #holiday-event     #kosher     #vegetarian     #italian     #dietary     #thanksgiving     #comfort-food     #midwestern     #pasta-rice-and-grains     #medium-grain-rice     #onions     #taste-mood     #presentation     #served-hot     #4-hours-or-less

Related Topics