top of page

Miso roasted eggplant risotto


Miso roasted eggplant risotto
Miso roasted eggplant risotto

Elevate your risotto game with delicious miso roasted eggplant. It’s a real umami treat for the taste buds. Since it only takes 35-40 minutes to make and requires less than 10 ingredients, you can enjoy this plant-based goodness as your next dinner. Super easy and delicious weeknight dinner that doesn’t require your constant attention.


 

🍽 Serves 3-4 🕘 35-40 minutes Difficulty: Beginner

 

Ingredients:

  • 1 tsp of oil of your choice, I used rapeseed oil

  • 1 eggplant, cut into 1-2cm pieces

  • 1 broccoli, divided into small florets

  • 3 garlic cloves, diced or minced

  • 1 Tbsp of ginger, grated + 1 tsp for the marinade

  • 1 Tbsp of miso paste + 1 tsp for the marinade

  • 1 cup of arborio rice

  • 1 tsp rice wine vinegar

  • 4 ½ cups of vegetable stock


Garnish:

  • Sesame, spring onion, and plant yogurt to serve (optional)


 

Instructions:

  1. Preheat the oven to 190’C. Prepare the ingredients. Cut the eggplant into 1-2cm (big bite-size) pieces. Divide broccoli into small florets. Mince the garlic and grate the ginger.

  2. In a large bowl, combine 1 tsp of grated ginger, 1 tsp of miso paste, a pinch of salt, and eggplant. Toss to coat well. Transfer the vegetable onto a baking tray and roast for 20-22 minutes, until cooked through, and well browned on the outside.

  3. In the meantime, in a large pan, warm the oil to medium. Add garlic and ginger and sauté for 3 minutes until fragrant and golden brown. Add broccoli florets and rise the heat to medium-high. Saute the broccoli for a few minutes until browning. Remove the broccoli and set it aside.

  4. Add rice to the pan and toast it for 2-3 minutes. Add rice wine vinegar and 3 ½ cups of vegetable stock. Bring to a boil over medium-high heat and simmer for approx. 15 minutes until the rice is tender.

  5. Add the remaining vegetable stock and incorporate roasted eggplant. Simmer for 5 more minutes. Reduce the heat to low. Incorporate broccoli and the remaining miso paste.

  6. Remove from the heat and serve topped with sesame seeds and spring onion.

  7. Enjoy!


Notes: to add extra-creaminess, serve with plant yogurt.


 



Make sure you check out the rest of the recipes from our new

Commenti


bottom of page