Grilled Aubergine
This aubergine is grilled or roasted as per a Babaganoush, this is best done directly on the coals of a fire but can be done with the grill function of an over too.
- Light a fire
- Place aubergine directly on the hot coals
- Cook until soft, turning occasionally. Allow the skin to become completely charred
- Once soft, set aside and let cool slightly
- Once cooled, remove the charred skin using a knife
- Blend the flesh into a paste
Risotto
Preheat the oven to 200 degrees
- Heat some olive oil in a pot over medium heat. Add the finely chopped spring onions and allow to cook for 2 – 3 minutes.
- Parboil and then dice the beetroot, chop the carrots. Place on a roasting tray, drizzle with olive oil and roast for 30 – 40 minutes.
- In the meantime, bring a small pot of water to the boil. Make two small incisions in the tomato skin at the bottom, making a cross.
- Blanch the tomatoes for 1 minutes, then remove from the pot and peel off the skins. Crush the tomato flesh, or blend in a food processor to make a tomato “stock.” Keep the skins to one side.
- Add the risotto rice and thyme to the spring onions and cook for 1 minute, stirring until the grains turn from white to clear.
- Add about a cup of the tomato flesh mixture and stir.
- Continue to add the tomato “stock” and water and stir until the risotto rice is cooked through (about 30 minutes).
- Pat dry the tomato skins and salt well
- Fry the skins in hot oil until crispy, pat dry and set aside for garnish
- If your carrots had their leaves on them still, mix the carrot tops with some olive oil and blend to a paste
- To assemble, serve risotto into a bowl and top with the roasted vegetables, aubergine, carrot tops, sprouts and tomato chips
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