Smoky Aubergine Risotto – 110-Minute Recipe
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.
Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals
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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Steam the char‑grilled aubergine
After char‑grilling, cover the aubergine in a bowl and let steam for 5 minutes before handling.
Cool the risotto before rolling
Refrigerate the rested risotto for about 30 minutes until completely cool to make rolling easier.
Layer the aubergine slices tightly
Lay the cooled slices overlapping slightly on cling film to form a rectangular sheet before spreading the risotto.
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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.