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Roasted Eggplants Stuffed with Risotto

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  • Prep 45 min
  • Total 60 min
  • Ingredients 13
  • Servings 4
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If you like entertaining, some simple stuffed vegetables will make you look like a cooking god or goddess in front of your friends and family, and they will also make your life a whole lot easier. I find stuffed vegetable recipes to be some of the most satisfying entrees one can offer a vegetarian. And for those who claim a meal isn’t complete without a serving of meat, they can make for an ideal side dish. Stuffed vegetables are versatile enough to cater to any diet. For your next get-together, I invite you to wow your table with a dish that everyone can enjoy.
by Morena Escardó
Updated Sep 27, 2015
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Ingredients

  • 3 tablespoons olive oil
  • 1/2 chopped onion
  • 1 chopped garlic clove
  • 1 cup Arborio rice
  • 2 cups vegetable stock
  • 2 eggplants or 6 baby eggplants
  • A pan of hot water
  • 1/2 teaspoon fennel seeds
  • 1 small zucchini, cubed (about 3/4 cup)
  • 1/2 red bell pepper, seeded and cubed
  • Salt and pepper, to taste
  • 2 tablespoons pine nuts
  • 1/4 cup chopped parsley

Directions

  •  
    1
    Heat 1 tablespoon of olive oil in a large pan, and sauté the onion and garlic for 5 minutes over medium heat.
  •  
    2
    Add the rice, and stir well to make sure every grain is covered with oil.
  •  
    3
    Pour the vegetable stock over the rice and let simmer, stirring every now and then.
  •  
    4
    In the meantime, turn the oven to 400 °F. Cut the eggplants lengthwise in half. Use a paring knife to remove most of the pulp, turning the eggplants into a bowl shape. Cube half of the pulp and set aside.
  •  
    5
    When most of the liquid in the pan has been absorbed, add a few ladlefuls of hot water, together with the cubed eggplant, fennel seeds, zucchini, and bell pepper. Season with salt and pepper, stir well and let simmer again, stirring every now and then.
  •  
    6
    Cover the hollow eggplant halves with olive oil, both inside and out. Season with salt and pepper and place on a baking dish. Bake in the oven for 15-20 minutes.
  •  
    7
    Keep adding hot water to the rice as it evaporates, and continue stirring every now and then. When the rice is ready (soft but not mushy), turn the heat off and add the pine nuts and chopped parsley. Taste for seasoning.
  •  
    8
    Fill the eggplant bowls with risotto, and bake for an extra 15 minutes.
  •  
    9
    Serve sprinkled with more pine nuts and chopped parsley.

Expert Tips

  • tip 1
    You can make the exact same recipe with stuffed bell peppers or zucchini instead of eggplant.
  • tip 2
    For more depth of flavor, add some wine during the risotto-making process, and some dried herbs as well.
  • tip 3
    You can use the extra eggplant pulp to make a delicious ratatouille the next day, or to make an eggplant dip (like Babaganoush) that you can serve with toasts or raw vegetable sticks at the beginning of the meal.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you like entertaining, some simple stuffed vegetables will make you look like a cooking god or goddess in front of your friends and family, and they will also make your life a whole lot easier. I find stuffed vegetable recipes to be some of the most satisfying entrees one can offer a vegetarian. And for those who claim a meal isn’t complete without a serving of meat, they can make for an ideal side dish. Stuffed vegetables are versatile enough to cater to any diet. For your next get-together, I invite you to wow your table with a dish that everyone can enjoy.
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