Roasted Eggplant And Meyer Lemon Risotto
serves 2-4
This citrusy risotto cries out for a grilled leg of lamb or a roasted pork loin. It's sweet and sour, with the pillowy eggplant giving the creamy risotto another soft texture to play off of.
2 medium eggplants (about 1 pound) cut into 1-inch cubes
2 teaspoons + 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 Meyer lemons, juiced
6 cups low-sodium broth (chicken or vegetable)
2 tablespoons unsalted butter
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup finely grated parmesan cheese
Freshly ground black pepper
prep: 20 minutes
total: 1 hour
large baking sheet
large bowl
spatula
whisk
medium saucepan
large sauté pan
grater
1. Preheat the oven to 450F and put the rack in the middle position. Put a large baking sheet on the rack to preheat. Prep the eggplant.
2. In a large bowl, toss the eggplant with 2 teaspoons of the olive oil, salt, red pepper flakes and one third of the Meyer lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that all the pieces make contact with the pan and there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
4. Melt 2 tablespoons of butter over medium-high heat in a large sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
5. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm. Gently fold in the hot eggplant and then stir in the parmesan and a generous sprinkling of freshly ground black pepper.
6. In a small bowl, sprinkle the remaining two thirds of the lemon juice lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. Let each person dress with vinaigrette to taste.
2. In a large bowl, toss the eggplant with 2 teaspoons of the olive oil, salt, red pepper flakes and one third of the Meyer lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that all the pieces make contact with the pan and there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
4. Melt 2 tablespoons of butter over medium-high heat in a large sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
5. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm. Gently fold in the hot eggplant and then stir in the parmesan and a generous sprinkling of freshly ground black pepper.
6. In a small bowl, sprinkle the remaining two thirds of the lemon juice lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. Let each person dress with vinaigrette to taste.
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