Roasted Baby Eggplant with Coconut Onion Risotto

Baby Eggplant Ingredients

  • 4 ea baby eggplant, cut in half length way
  • 2 TBS Coconut Oil
  • 1 tsp Curry Powder
  • 1 tsp Brown Sugar
  • Salt and pepper

Risotto Ingredients

  • 1/2 cup Arborio rice
  • 1 cup Vegetable stock
  • 1/2 cup Coconut milk
  • 1/2 cup Bottom white part of onion cut in julienne strips
    1/2 cup Green top of onion cut on bias
  • 3 TBS Coconut flake, toasted
  • 3 TBS Coconut oil
  • Salt and pepper

How To:

  1. Toss eggplant with last 4 ingredients.
  2. Roast in 375 oven for 8 to 10 minutes.
  3. Remove and allow to rest 2 minutes.
  4. In a heavy bottom pot heat oil over medium heat. Add in onions and cook for 6 minutes.
  5. Add in arborio rice and cook for 1 minute more.
  6. Combine stock and coconut milk together.
  7. Add in the liquid mixture 1/3 at a time letting the rice absorb the liquid in between additions.
  8. Once all liquid is absorbed add in green tops of the onions and coconut flakes, check seasoning.
  9. Plate the risotto in the center of plate. Add roasted eggplant on top of the risotto with any juice from the pan and garnish with nasturtium flowers.