This weekend was filled with risotto over here, between working out this recipe as well as the Butternut Squash Risotto. Before this weekend, risotto was something I’ve always loved but never tried making. For some reason it always seemed more complicated than it actually is. It’s really quite simple to make and no where near as time consuming as I once thought.
So I had been looking around on Pinterest to get some ideas for doing stuffed eggplant, looking to stuff it with some kind of risotto, but everything that showed up had all kinds of problem ingredients for IBS and/or GERD and wasn’t anything like what I had in mind. So ultimately I left the internet behind and used my imagination to come up with this recipe. After a few trials with the risotto, I ended up with this ridiculously delicious dish that I’m super proud of. It can be used as an appetizer, side dish or entree and the unique and pretty presentation inside the eggplant skins makes it a great choice for the holidays (simply double or triple quantities to make more, and use a large, deep skillet instead of the 2 quart saucepan to cook the risotto in). The nutritional values below are for a decent sized portion. For me, it’s a perfect mini-meal for lunch or dinner, but for those without IBS/GERD/Dietary Restrictions, you could up the quantity to make it a meal, just know the nutritional values will be different.
The eggplant I used were a bit on the small side, so there was more risotto than could fit inside of them (it filled 3 eggplant halves, but who wants to do that? Then you’re left with 1/2 of an eggplant you have to figure out what to do with). If you use a larger sized eggplant, the quantity of risotto should be perfect to fill 2 halves.
So now we have TONS of this leftover in the refrigerator, both the risotto on its own and several stuffed eggplants (it took a few tries with the eggplant too before getting it just right for the cooking times, to fully cook the eggplant skin and brown the cheese on top). We have no complaints though, because this will be a welcome treat at lunchtime this week at work.
FYI: Tutorial for how to cut and hollow out the eggplant is here. It’s quite simple, so don’t feel intimidated!