Roasted Eggplain Risotto with Capers and Basil

March 30, 2018

5 servings

1 eggplant
2 cups white rice
4 cups vegetable broth
1 tsp olive oil
1 onion
4 garlic cloves
2 cups diced tomatoes
1 cup white wine
1 tsp oregano
1/4 tsp pepper
2-4 tbsp capers
1 tbsp lemon juice
1/3-1/2 cup fullfat coconut milk
1/4 cup basil

Preheat the oven to 400 degrees F. Slice the eggplant in half lengthwise and place on a foil lined baking sheet. Bake for 35-45 minutes until the peel is blistered and the flesh soft. Scoop out the flesh...

See the full directions on my site

Nutritions

Calories
1858

Sodium
2802mg
116% DV

Fat
44g
68% DV

Protein
46g
92% DV

Carbs
358g
121% DV

Fiber
26g
106% DV