Vegetable Risotto, Caramelised Eggplant
INGREDIENTS
Caramelised eggplant
- 1 medium eggplant
- ½ bunch thyme, leaves finely chopped
- 2 sprigs rosemary, leaves finely chopped
- 200 ml Bitton Orange & Chilli Balsamic Glaze
- 2 tbsp brown sugar, plus extra for sprinkling
- 1 tbsp sea salt
- Pinch of white pepper
- 100 ml Bitton Extra Virgin Olive Oil
Vegetable risotto
500 ml good quality vegetable stock
50 g butter
50 ml Bitton Extra Virgin Olive Oil
1 white onion, finely diced
½ clove garlic, finely chopped
200 g arborio rice
1 carrot, peeled and diced
½ celery stalk, diced
METHOD
Preheat the oven to 150°C.
To prepare the caramelised eggplant, slice the eggplant into 1 cm thick rounds and lightly score the flesh with a sharp knife. Salt generously and place in a colander for about 1 hour to draw out excess moisture. Rinse well, drain and set aside.
In a large bowl, combine the thyme, rosemary, Bitton Orange & Chilli Balsamic Glaze, brown sugar, sea salt and white pepper. Slowly whisk in the olive oil until emulsified. Dip each eggplant slice into the mixture and arrange on a baking tray lined with baking paper. Sprinkle lightly with extra brown sugar.
Bake for 25–35 minutes, or until the eggplant is golden and caramelised around the edges. Remove from the oven and keep warm.
To make the risotto, heat the vegetable stock in a saucepan and keep warm. In a heavy-based pan, melt the butter with the Bitton Extra Virgin Olive Oil over gentle heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Add the arborio rice and increase the heat slightly, stirring to coat the grains until they appear glossy and lightly translucent. Add the carrot and celery and cook until just softened.
Begin adding the hot stock, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is al dente with a gentle bite. Season to taste.
To serve, place one round of caramelised eggplant on each plate. Spoon over a generous portion of risotto and top with a second eggplant round. Finish by drizzling Bitton Coriander Pesto, or your favourite pesto, around the plate and garnish with fresh coriander leaves.
Serves four.
