OLCF Lunch Hour No. 8 — Eggplant Risotto

 

Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.

 
 

During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.

 
 
 
 
 
 

Recipes by Vita Tuzio

Eggplant Risotto, Cabbage & Peppers Scramble, Tomato Salad, Cucumber Salad

 
 
 
 
 
 
 
 

This Week’s Produce Highlights

Eggplant
Variety of Peppers
Tomatoes
Cucumbers

 
 
 
 

On The Menu

Eggplant Risotto
Cabbage & Peppers Scramble
Tomato Salad
Cucumber Salad

 
 
 
 
 

Eggplant Risotto

Ingredients

180 G Carnaroli Rice
1 Eggplant
1/4 Cup Dry White Wine
1 Liter Vegetable Broth
2 Tbsp Extra Virgin Olive Oil
Salt And Pepper

Serves 2

Directions

  1. Cut the eggplant into cubes, about 1-2 centimeters thick. Place a pan over high heat, add a drizzle of extra virgin olive oil (or butter), and cook the eggplant until fully cooked (about 10 minutes).

  2. While the eggplants are cooking, prepare the vegetable broth. Blend the eggplants with an immersion blender (or food processor) until you get a thick, almost velvety cream. If the cream is too thick or has large chunks, add a few tablespoons of hot broth.

  3. Put the rice in the pan where you cooked the eggplants to toast it, add a tablespoon of oil (or butter), and continue toasting until the rice is hot (2-3 minutes, no longer!).

  4. Add the glass of white wine and let it evaporate. When the wine has evaporated, add the hot broth a ladleful at a time, making sure to let it be absorbed before adding more. This will make the risotto expand and become creamy.

  5. Add the eggplant cream and cook for another 12-13 minutes until the risotto is perfectly cooked.

  6. Finish by stirring in some freshly grated Parmesan cheese.

 

Cabbage & Peppers Scramble

Ingredients

Cabbage
Pepper
Potato
3 Eggs
Parmesan Cheese
Salt and Pepper
Olive Oil

Serves 2

Directions

  1. Sauté the cabbage, potato, and peppers over low heat until they are tender.

  2. Meanwhile, whisk the eggs with a fork and add Parmesan cheese, salt, and pepper.

  3. Incorporate the sautéed vegetables and mix until uniform.

  4. In a pan, heat a couple of tablespoons of oil and pour in the mixture and cook for about ten minutes.

 
 
 

Cucumber Salad

Ingredients

Cucumber
Rice Vinegar
Sesame Oil
Sesame Seeds
Salt


Directions

  1. Slice the cucumbers into rounds

  2. Add sesame oil, rice vinegar, sesame seeds, and salt.

 

Tomato Salad

Ingredients

Tomatoes
Rosemary
Olive Oil
Garlic
Salt

Directions

  1. Cut the tomatoes into bit size pieces.

  2. Add chopped garlic, rosemary, salt and oil.

  3. Mix all together and enjoy! Can also be used to garnish bruschetta

 
 

Recipes by Vita Tuzio

 
Lunch HourOne Love Community Fridge