Grilled Eggplant Risotto With Dried Tomatoes
Try this delicious meal full of tomato rice, with a touch of basil. Great for vegetarians and vegans.
Ingredients
- 70 g tomato paste
- 400 g whole peeled tomatoes canned
- 1-2 eggplants you can add more if you want more pieces of eggplant in the meal
- 1 big onion
- 300 g rice
- 5 ½ dc veggie broth strong
- 2 tsps salt
- 1 tsp black pepper
- 2 tsps thyme
- 2 tsps basil
- 1 ½ tsp paprika powder
- 1 ½ tsp garlic powder
- 2 tbsps olive oil
- 2 cloves garlic
- 5 dried tomatoes or more
- 50 g parmesan cheese
- parsley
Instructions
- Cut eggplant into small pieces. Sprinkle with a generous amount of salt and garlic powder. Heat a pan with olive oil. Fry on medium-low heat until an eggplant gets smaller and brown. If you feel like the eggplant is too dry, add olive oil.
- Once the eggplant gets brown, pour the veggie broth over the eggplant. Add whole peeled tomatoes and let cook for 2 minutes.
- Add basil, thyme, paprika powder, salt, garlic powder, black pepper. Smash the tomatoes with a wooden spoon. Add tomato paste and cook for another 5-10 minutes.
- Chop the onion very neatly. Heat another pan with oil. Once the oil is hot, throw chopped onion and garlic into the pan.
- When the onion gets translucent, add uncooked rice. Let the rice fry on the oil for another 3 minutes while stirring.
- This step is crucial. For the next 15-20 minutes you will be adding hot tomato broth with pieces of eggplant (2 spoons at the time), stirring continuously until the broth is fully absorbed. Cook on low heat.
- Chop the dried tomatoes - smaller pieces are preferred. Throw them into the risotto and stir well. I left the risotto cook for another 5 minutes.
- After, grate the parmesan cheese and sprinkle over the risotto. Stir and let sit for 3 minutes. In the end, you can add chopped parsley as well.
Notes
- you can end up with extra broth, it depends on how fast the rice is cooking
- you can also add more rice and more broth
- I recommend using a bigger eggplant or use two eggplants (you can never add too much eggplant)
- you can also use more parmesan cheese