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Roasted Eggplant Risotto with Capers and Basil
YUP, ITS VEGAN15Ingredients
80Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 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 tsp. dried oregano
- 1/4 tsp. ground black pepper (plus more to taste)
- 4 Tbsp. capers (to taste)
- 1 Tbsp. 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
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium600mg17% |
| Protein7g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber5g20% |
| Sugars8g |
| 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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