Smoky Aubergine Risottowith Lemon and Tomato Sauce

Preheat the oven to 350°F (350°F).

Char the two whole aubergines over an open flame or under a broiler until the skins are blackened and the flesh is soft; place them in a bowl, cover, and let steam for 5 minutes.

While the aubergines cool, finely dice one white onion.

Heat 2 tablespoons of oil in a large, heavy‑bottomed pan over medium heat; add the diced onion and sweat for about 5 minutes until translucent.

Grate one garlic clove directly into the pan, stir briefly, then add the risotto rice; toast the rice for 4–5 minutes, stirring constantly, until the grains become slightly translucent around the edges.

Pour in 1 cup of dry white wine and cook, stirring, until the liquid is almost completely reduced (about 2–3 minutes).

Add the vegetable stock one ladleful (≈½ cup) at a time, stirring continuously and allowing each addition to be absorbed before adding the next; continue this process for 15–18 minutes until the rice is al dente and creamy.

Scoop out the softened aubergine flesh with a spoon, discarding the skins, and fold the flesh into the risotto.

Stir in the juice of half the lemon, the 4–5 cold butter cubes, and a generous amount of grated Parmesan; season with salt and pepper to taste, then cover the pan and let the risotto rest for 5 minutes.

Transfer the rested risotto to a shallow dish, cover, and refrigerate until completely cool (about 30 minutes) – this will make it easier to roll.

Meanwhile, slice the remaining aubergine into thin lengthwise strips, season lightly with salt, and drizzle with a little oil.

Heat a large skillet over high heat and fry the aubergine slices until the moisture evaporates and the strips are lightly browned, about 3–4 minutes per side; set aside to cool.

Lay the cooled aubergine slices side by side on a sheet of cling film, overlapping slightly to form a rectangular sheet.

Spread the cold risotto evenly over the aubergine sheet, leaving a small border at the edges.

Using the cling film to help, roll the aubergine and risotto tightly into a log shape; twist the ends of the film to secure the roll, then remove the film.

Place the rolled log on a baking tray and roast in the preheated oven for 20 minutes, until the exterior is lightly golden and the interior is heated through.

While the roll is roasting, finish the tomato sauce if not already done and keep it warm.

Remove the roll from the oven, let it rest for 5 minutes, then slice into 1‑inch thick rounds.

Plate the slices, drizzle generously with the smooth basil‑tomato sauce, and garnish with extra fresh basil leaves if desired. Serve immediately.