Risotto With Eggplant And Tomatoes Food

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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

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

GRILLED EGGPLANT WITH RICOTTA AND TOMATO



Grilled Eggplant With Ricotta and Tomato image

A tasty side-dish for those who love classic Mediterranean flavours. Serve with grilled or BBQed chicken or kebabs. Or serve it as a stand-alone brunch or light lunch dish with pita bread or warm crusty rolls. Best made with fresh ricotta rather than the tubbed supermarket ricottas. Adapted from a recipe in Lulu Grimes'"Food, Cook Eat: buy it fresh, cook it simply, eat it now"

Provided by bluemoon downunder

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, sliced
2 tablespoons olive oil
250 g cherry tomatoes, halved
2 garlic cloves, finely chopped
1 teaspoon capers, drained
3 tablespoons ricotta cheese, fresh rather than from a tub
salt & freshly ground black pepper
12 small fresh basil leaves

Steps:

  • Heat the grill to high.
  • Brush the eggplant slices with some of the oil.
  • Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
  • Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
  • While still stirring, add the capers and leave the pan over the heat for an additional minute.
  • Remove the pan from the heat.
  • Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
  • Place the baking pan under the grill until the ricotta starts to bubble.
  • Scatter the basil leaves over the top and serve.

Nutrition Facts : Calories 262.6, Fat 17.3, SaturatedFat 3.9, Cholesterol 11.3, Sodium 76.3, Carbohydrate 24.7, Fiber 11.7, Sugar 11.4, Protein 7.2

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