Recipes

Eggplant and Potato Risotto

Evan Hennessey

Chef/Co-Owner

Stages at One Washington

Dover
N.H.
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Menu Price: 
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Yield: 
8 servings
Ingredients: 
1
each
Eggplant, Large
2
c
Recipe: 
As needed
Salt
As needed
Freshly Ground Black Pepper
As needed
Sherry Vinegar
3
each
Red Norland Potatoes
1/2
each
White Onion
2
each
Garlic Cloves
3
tbs
Butter
1
Roast eggplant whole in a 350-degree F oven until soft and tender inside, about 30 to 40 minutes. Remove, peel skin off and place insides into a blender. Process on high to purée and slowly pour in stock while blender is running to reach a nappe consistency. Season with salt, pepper and vinegar. Strain through a chinois, pour into a saucepan and heat eggplant “stock” on low. Meanwhile, peel potatoes and, using a box grater and working quickly, grate potatoes on biggest grate onto a tray; set aside. Very finely grate onion and garlic cloves into a rondeau. Add butter and sprinkle with salt. Heat on medium to sweat onion and garlic. Once mixture is very aromatic, add grated potato. Season again and stir constantly. Add small amounts of eggplant stock until potato is just cooked. Transfer mixture to a sheet pan to cool. Reserve until needed.
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