Ingredients portion 2
Buckwheat grits 120 g
Eggplant 200 g
Cream 10% 150ml
White dry wine 150ml
Grated parmesan cheese to taste
Dried thyme pinch
Dried oregano pinch
Basil leaves to taste
Black pepper 5 pieces
Salt to taste
Garlic 1 clove
Olive oil 20 ml
Cooking instructions 25 minutes
1 Heat the olive oil in a heavy-based pan.
2 Dice the aubergine, chop the garlic finely.
3 Fry the garlic in a pan, add the aubergines. Fry for 5 minutes
4 Toss the buckwheat and fry together with the aubergines, stirring.
5 Reduce the heat and add the wine. Stir to mix.
6 As soon as the liquid has been absorbed, pour a glass of water into the pan. Stir it in. (Generally speaking, this dish should be stirred in all the time).
7 Grind the black pepper in a mortar. If you are using coarse Moscow salt, it would be great to grind the pepper together with the salt.
8 Watch the amount of liquid in the pan. As soon as it is absorbed, pour in a glass of water. Let it simmer for another 10 minutes.
9 Add salt and pepper, thyme, oregano.
10 Pour in the cream, stir, hold for another 3 minutes and it’s ready.
11 Already on the plate, sprinkle the risotto with Parmesan and garnish with basil leaves.
