Smoky Aubergine Risotto with Lemon and Tomato Sauce
A smoky, creamy risotto made with char‑grilled aubergine, bright lemon juice and a rich Parmesan finish, wrapped in tender egg‑plant slices and served with a smooth, basil‑infused tomato sauce. This vegetarian main‑course is perfect for a comforting family dinner.
Maker: 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬
From: Instagram(view original)
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Cooking context
1 hr 50 min estimated total time for 4 servings.
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Ingredients
- 1 white onion
- 1 cup risotto rice
- 1 cup dry white wine
- 4 cup vegetable stock
- 2 aubergine
- 1 lemon
- 4 cubes cold butter
- a generous amount Parmesan cheese
Tomato Sauce
- remaining cloves garlic
- a few tablespoons oil
- 1 tin good quality plum tomatoes
- to taste salt
- a bunch fresh basil
Instructions
- 1Preheat the oven to 356°F (350°F).
- 2Char 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.
- 3While the aubergines cool, finely dice one white onion.
- 4Heat 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.
- 5Grate 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.
- 6Pour in 1 cup of dry white wine and cook, stirring, until the liquid is almost completely reduced (about 2–3 minutes).
- 7Add 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.
- 8Scoop out the softened aubergine flesh with a spoon, discarding the skins, and fold the flesh into the risotto.
- 9Stir 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.
- 10Transfer the rested risotto to a shallow dish, cover, and refrigerate until completely cool (about 30 minutes) – this will make it easier to roll.
- 11Meanwhile, slice the remaining aubergine into thin lengthwise strips, season lightly with salt, and drizzle with a little oil.
- 12Heat 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.
- 13Lay the cooled aubergine slices side by side on a sheet of cling film, overlapping slightly to form a rectangular sheet.
- 14Spread the cold risotto evenly over the aubergine sheet, leaving a small border at the edges.
- 15Using 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.
- 16Place 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.
- 17While the roll is roasting, finish the tomato sauce if not already done and keep it warm.
- 18Remove the roll from the oven, let it rest for 5 minutes, then slice into 1‑inch thick rounds.
- 19Plate the slices, drizzle generously with the smooth basil‑tomato sauce, and garnish with extra fresh basil leaves if desired. Serve immediately.
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Frequently asked questions
- How long does it take to make Smoky Aubergine Risotto with Lemon and Tomato Sauce?
- About 1 hour 50 minutes in total: 30 minutes of prep and 1 hour 20 minutes of cooking.
- How many servings does this Smoky Aubergine Risotto with Lemon and Tomato Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Smoky Aubergine Risotto with Lemon and Tomato Sauce recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.