- 1 eggplant
- ¾ c Marc de Champagne vinegar*
- ¾ c olive oil Bonsecco*
- 1 Tbsp butter
- 1 pack risotto melanzane (risotto with eggplant)*
- 4 c vegetable stock
- 1/3 c soft goat cheese
- 4 tbsp flaked almonds
- 20 mixed olives, sliced*
*All products listed in green are products found at Oil & Vinegar
Cut the eggplant into thick, angled slices and place them in
a large shallow dish. Mix 8 Tbsp vinegar and 8 Tbsp olive oil for a marinade
and pour it over the eggplant and let marinate for about 10 min.
Melt the butter in a pan. Add the risotto and cook until the
grains have a glassy look. Deglaze with 4 tbsp vinegar. Then add 1 cup
vegetable stock bring to a simmer and add the next cup of broth just as the
previous one is absorbed by the rice. Repeat it until the risotto is cooked.
Finally add about 1/8 cup of goat cheese and stir well.
Toast the almonds in a dry pan and let cool. Heat the remaining
olive oil in a pan and saute the eggplant slices until tender. Arrange on the
plates and spoon the risotto onto the eggplant. Garnish with the remaining goat
cheese, the almonds and olives.
