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Aubergine risotto
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 405
  • Fat about 20g
  • Carbohydrates about 43g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 1 aubergine, halved lengthwise
  • 2 garlic clove, sliced
  • 2 tbsp olive oil
  • 0.25 tsp salt
To bake
  • 1 bunch basil
  • 1 tbsp olive oil
  • 0.5 tbsp butter
  • 2 shallot, finely chopped
  • 0.5 tbsp olive oil
  • 200 g risotto rice (e.g. Carnaroli)
  • 7 dl vegetable bouillon
  • 60 g grated Parmesan
  • 1 dl white wine
  • 1 tbsp butter
To serve
  • 1 organic lemon, use a little grated zest
  • 1 sprig basil, leaves torn off
  • 20 g Parmesan, shaved into strips using a peeler
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And that's how it's done
And that's how it's done
Score diagonally across the cut surfaces of the aubergine, but do not slice all the way through. Place the garlic in the incisions, drizzle the cut surfaces with oil, season with salt. Place the aubergines on a baking tray lined with baking paper.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly. Scrape the aubergine flesh away from the skin using a spoon, transfer to a measuring cup along with the basil and oil, puree.
Heat the butter and oil in a pan. Sauté the shallots. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan and butter.
To serve
Spread half of the aubergine puree on the plates. Top with the risotto and the remainder of the aubergine puree, garnish with the lemon zest, basil and parmesan.

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