- 2 eggplants
- 180g rice
- 1/2 onion
- vegetable broth
- grated parmesan
- olive oil, salt and pepper
Clean the eggplants and open in half. Make some cuts on the pulp and cook them in the oven, preheated to 180ºC.
Let them cool down and remove the pulp, dice it and keep the skin to serve. Stir-fry the onion in a pot with some olive oil. When the onion is transparent, add the eggplant pulp and cook it together for a few minutes.
Add the rice all at once, stir it a little and start adding the broth slowly, so the rice can absorb it properly until it’s cooked. Before serving, mix some fresh rosemary leaves, grated parmesan and butter into it and stir.
Fill the eggplant skins with the risotto and put some parmesan and honey on top (the honey can also be mixed with the rosemary, parmesan and butter before serving).