Eggplant with Tomato, Basil and Parmesan risotto - WwDH
Hey, Hey Donna Hay.....we are back with this lovely eggplant with tomato, basil and parmesan rissoto. Sound good? Well, it is.
Margaret chose this recipe and it is from one of Donna Hay's books, New Food Fast.
Hubby wasn't thrilled with eggplant and would have been happier eating only the risotto. I had no idea, he is not a fan of eggplant. I love it, made in certain ways and I make if often. He has never said a word. I am pretty sure, it does not fall into the same category as asparagus which he simply despises. I think that it is more a "take it or leave it" dish.
This was not my favorite way of making eggplant either so this dish is probably not going to be seen again. I think, if you like risotto, this is worth a try. The sauce was broth, wine and tomato puree and I liked that very much. Lots of basil and a little black pepper and Parmesan seasoned the dish.
The dish is a three pot dish, one for the eggplant, one for the sauce and one for the rice. I cooked the eggplant before I went to school, today and came home and made the risotto. I thought I was out of arborio rice and sent hubby to pick up some, when he was out. Being a wonderful husband, he did so, to find out we did have some, in the cabinet, it belonged in. Hanging head......
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Gaye Kayte Sarah and Margaret