Thursday, September 01, 2005

I return. With recipes.

Wow, after over a week with no blogging, it's hard to get back on the horse. I don't feel that anything interesting has happened to me, and I don't remember hearing anything interesting I wanted to share. But in the interest of getting back on the horse, and putting another useless bit of information out on the internet, I will put out my latest concoction: Quick Tomato and Eggplant Risotto. This isn't becoming a cooking blog, but it's just as easy to put my inventions on this site as it is to write them up somewhere else. Also: mmm, eggplants...

Relatively Quick Tomato and Eggplant Risotto

1 cup long grain or arborio rice
1 cup chicken stock / broth
1 tbsp butter

3 cups eggplant (essentially 1 medium eggplant)
salt & pepper
3 tbsp olive oil

3 tbsp vegetable oil
3 tbsp butter
1 cup onion, chopped
3 cloves garlic, minced
1 28-oz can crushed tomatoes
2 tbsp basil
2 tbsp oregano
2 tsp cumin
2 tsp coriander
1/4 cup grated parmesan cheese

Heat oven to 350C. Slice eggplant into large chunks; rub with olive oil, salt & pepper, and bake in oven for approximately 20 minutes.

Cook rice in chicken stock and butter until all liquid is absorbed, about 15 minutes. It'll be undercooked, but that's okay; we'll remedy that later. Chop the roasted eggplant in a blender or mash until it's mixed consistency.

Meanwhile, fry onions in vegetable oil and butter over medium heat until translucent; add minced garlic and cook for another minute. Stir in crushed tomatoes and cook for 5 minutes; stir in remaining spices, eggplant, and rice, cook over low heat for 10 minutes or until rice is done. Stir in parmesan cheese and serve it up.


Jago said...

So THAT'S what you did with that ginormous eggplant from Save-On...

Shannon said...

This looks absolutely kick ass.