Roasted Eggplant Risotto with Capers and Basil Recipe | Yummly

Roasted Eggplant Risotto with Capers and Basil

YUP, ITS VEGAN
15Ingredients
80Minutes
390Calories

Ingredients

US|METRIC
  • 1 eggplant (large)
  • 2 cups white rice (short- or medium-grain, such as Arborio)
  • 4 cups vegetable stock (or broth, plus more as needed*, room temperature or warm)
  • olive oil
  • 1 yellow onion (or white, finely chopped)
  • 4 cloves garlic (minced)
  • 2 cups diced tomatoes (for me, this was 4 Roma tomatoes - no need to peel or de-seed)
  • 1 cup white wine
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper (plus more to taste)
  • 4 tablespoons capers (to taste)
  • 1 tablespoon lemon juice (freshly squeezed, plus more for serving)
  • 1/2 cup full fat coconut milk (*, to taste)
  • 1/4 cup fresh basil (loosely packed chopped, plus more for serving)
  • salt (to taste)
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    NutritionView More

    390Calories
    Sodium39% DV940mg
    Fat14% DV9g
    Protein14% DV7g
    Carbs22% DV65g
    Fiber20% DV5g
    Calories390Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol
    Sodium940mg39%
    Potassium600mg17%
    Protein7g14%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A25%
    Vitamin C25%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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