Roasted Eggplant Risotto

Here's what you'll need:

chef’s tools:

  • DeBuyer Mineral B Carbon Steel Country Fry Pan with 2- handles

  • DeBuyer Asian Kitchen Knife 

ingredients:

  • 3 each eggplant 

  • 2 tbsp of chopped anchovies 

  • 4 tbsp of olive oil 

  • 2 tbsp unsalted butter 

  • 2 spring of rosemary 

  • 2 garlic cloves 

  • I full onion diece 

  • To taste sea salt 

  • To taste black pepper 

  • 3 cup of Arborio risotto

  • 6 cup of water 

  • 6 tbsp of shredded Parmesan 

serves 6

Instructions:

  • place olive oil in your pan 

  • Preheat your oven Convection mode at 375

  • Slice the eggplant in half 

  • Place some sea salt on the bottom of pan 

  • Put eggplant on top 

  • Partially slice the eggplant meat 

  • Add sea salt & black pepper, Rosemary, &olive oil on top of your eggplant 

  • Bake eggplant for about 40 to 45 minutes 

  • Remove the inside of the eggplant keep on the meat and the skin on the side 

  • Dice onion 

  • Chop anchovies 

  • Smash garlic clove

  • Add the leftover olive oil In your sauté pan 

  • Add onion anchovies and garlic until you get a little color 

  • Add Rosemary 

  • Add risotto 

  • Add the eggplant meat that you cubed 

  • Add half of the water 

  • Add half of the butter 

  • Cook on medium heat until the water is completely reduce 

  • Add the left water 

  • Keep stirring until your risotto is completely cooked

  • Add the remaining butter 

  • Incorporate the butter in you risotto by stirring 

  • Fill the eggplant skin with the risotto 

  • Add black pepper & shredded Parmesan 

  • Serve hot

The combination of eggplant and anchovies works extremely well.

Do not over-salt your risotto; the anchovies have a tendency to be salty .

Enjoy these tools at home!