Instructions

1. Wrap the eggplant in foil and roast directly over the stove burner for 15-20 minutes until soft. Rotate frequently. If you’re a lucky owner of a grill, cook the eggplant in there instead. You can also roast it in the oven, but you won’t get a smoky flavor.
2. Let the eggplant cool down before unwrapping. Then unwrap and peel.
3. Heat generous amount of olive oil in a large skillet over medium heat. Sauté shallots until soft, then add garlic and stir until fragrant. Now add rice and stir until it gets translucent around the edges.
4. Pour white wine, stir again and let it evaporate. Then pour vegetable stock one ladle at a time and continue stirring. When almost all liquid is absorbed add another ladle of stock. Continue stirring and adding the stock for about 15-20 minutes or until rice is al dente.
5. While risotto is cooking add eggplant flesh into the blender along with plant-based milk, nutritional yeast, miso paste, tahini, garlic powder, onion powder and black pepper. Blend until smooth and taste for seasoning. Add salt if needed.
6. In a separate skillet heat some olive oil over medium to high heat. Sear the mushrooms for a minute on each side until golden brown. Set aside.
7. When the rice is almost done (al dente), add eggplant sauce and cook for few minutes until the risotto thickens. Then mix in seared mushrooms, leaving some for garnishing. Taste again for seasoning and adjust if needed.
8. Now you’re ready to serve this delicious smoky eggplant risotto. Bon appétit!