Grilled Eggplant Risotto
For this supersimple risotto, chef Jonathan Justus grills eggplant until smoky and charred, then blends the creamy flesh into the cooked rice. Just before serving, he sprinkles on sumac, a tart Middle Eastern spice made from the dried berry. More Risotto Recipes
August 2008
Gallery
Credit:
© Lucy Schaeffer
Recipe Summary
Ingredients
Directions
Notes
Sumac is available at specialty shops and online at kalustyans.com.
Suggested Pairing
Light red, such as a cru Beaujolais.