I felt like risotto tonight. After going through the fridge I decided to try out if the eggplant would be a good match for risotto. And what you know, it is. Eggplant makes a tasty risotto when mixed with tad of tomatoes.
Roasted eggplant and tomato risotto with fried chicken breast
(Serves 2 / Cooking time with prep approx. 45 min)
1 medium eggplant
handful of cherry tomatoes
2/3 cup of risotto rice (I use arborio)
2/3 cup of white wine
1,5 cup of water
1/2 vegetable stock cube (of teaspoon of vegetable stock fond)
1 large chicken breast
What to do:
Heat your oven to 240ºC. Prep the stuff. Deseed the chilli and chop into tiny pieces. Chop the garlic and leek. Cut the eggplant into slices and the quarter the slices. Heat the water and drop the veggie stock cube into it. Grate a handful of parmesan. Slice up the chicken breast. You’re ready to cook.
Put the eggplant and the tomatoes into oven to roast.
While the eggplant and tomatoes roast. Take a wok pan. Heat some oil, when hot throw in the chilli and rice. Fry for couple of minutes. Add the garlic and leek. Fry for minute or two. Pour in the wine. Let it simmer for 5 or so minutes until the wine has reduced to half. Pour in the water with veggie stock. Bring the heat to medium and let it cook. Stirring occasionally. Season with salt and pepper.
Take out the roasted eggplant and tomatoes. Peel the tomatoes and mash them up. Throw into the risotto. Mix. Cook for a minute or two. Add the roasted eggplants. Cook for couple of minutes.
Taste the rice. If almost done add the parmesan. If needed season more with salt and pepper. Mix. Take the risotto off the heat.
Take another pan and fry the chunks of chicken breast. You’re done cooking.
Plate the dish. Drizzle some olive oil over everything. Voilà!