6 eggplant slices, 1/3-inch thick (they will shrink down in thickness)
1/2 clove of minced garlic for rubbing down the eggplant slices
2.5 cups of creamy risotto
1/4 cup breadcrumbs
approx 1 hour
Knowing that I wanted to stick to the theme of rich, creamy comfort food, I went with a layering of creamy risotto and grilled eggplant. I did something a little different in my risotto base by starting with a saute of fresh pico de gallo in place of onions. Why? So weird, isn’t it? I simply had pico de gallo made fresh a few days earlier that I needed to use. And since the risotto base is usually an onion saute I just improvised. The tomato in the pico de gallo mixed with garlic gave the risotto a familiar sweetness you often find in a hearty pasta dish. The eggplant was lightly rubbed with minced garlic and rolled in breadcrumbs before being grilled. The two main components came together to make a wonderful casserole-like dish that you can heartily sink your teeth into on a cold, wintry day. It satisfies and delights all in the same bite.
1Rub the eggplant slices with the minced garlic, then grill the eggplant slices on both sides. Allow the grilled eggplant to cool.
2Preheat your oven to 350 degrees, and coat your spring-form pan with cooking spray. Assemble your torte by first layering three slices of the grilled eggplant on the bottom of the spring-form pan. You may want to cut the eggplant slices into halves to fully cover the bottom. Follow with a layer of the creamy risotto. Repeat layers until your fillings have finished. Top with breadcrumbs and bake for 30 minutes.
Member recipes are not tested by the CHOW food team.