Efrat's Notebook

Burnt Eggplant Risotto with Labneh Draft

A risotto with the smoky flesh of fire-charred eggplant, fried eggplant cubes, Parmesan and labneh, finished with fresh za'atar leaves.

  • Prep30 min
  • Cook45 min
  • Total1 hr 15 min
  • KashrutDairy

What you need

Amount:×1

How I make it

Eggplant

  1. Char the 2 whole eggplants over an open flame, peel them, scoop out the flesh and set aside.

  2. Deep-fry the eggplant cubes and set aside.

Risotto

  1. Chop the onion and sauté in the olive oil and butter for 7-10 minutes.

  2. Tie the thyme and rosemary together and add them to the pot.

  3. Add the rice and toast for 2 minutes.

  4. Add the wine and cook until reduced by half.

  5. Heat the stock (chicken or vegetable) in a separate pot.

  6. Add enough stock to cover the rice and stir until most of it is absorbed. Add more stock to cover again, and repeat until the risotto is al dente. Stir constantly.

  7. Add the charred eggplant flesh and stir for about 2 minutes.

  8. Add the parsley, Parmesan and labneh and stir well. Season with salt and pepper.

  9. Gently fold in the fried eggplant cubes.

  10. Remove the thyme and rosemary bundle and garnish with the za'atar leaves.

What I've learned

  • I stir the risotto constantly; that's what makes it creamy.

Source: ChefEf (chefef.com)