My creamy eggplant and lemon risotto: are you an Italian food lover? Here's another vibrant risotto recipe you definitely must try!
Pierce one eggplant with a knife a couple of times. Put it on an oven rack and then grill the eggplant in a preheated oven at 356°F (180°C) for 1 hour. Turn off the heat in the end but leave the eggplant in the oven for another hour until cooled. Cut it in half and remove the soft eggplant meat with a spoon.
Repeat until the risotto rice is nearly tender. In the meantime dice the remaining eggplant. Heat a little olive oil in a pan over high heat and add the diced eggplant. Quickly stir fry for 4 minutes until the eggplant starts to soften and brown. Season with a little pepper and salt. Then take the pan off the heat and put it aside.