Grilled Eggplant Risotto

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Tried this the other day, but as I'm only a poor little student I don't have a proper grill so I used the oven grill. Still turned out great but if you can actually use a proper grill it's better (must be more smokey). Alternatively be patient and cook the aubergine in the oven grill for much longer (till it's nearly burnt).
Gillie Tsoukala   •  20 May   •  Report
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1 large eggplant (about 1 1/2 pounds)

2 1/2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1/4 cup finely chopped onion

2 tablespoons minced shallot

1 tablespoon minced garlic

1 1/2 cups arborio rice (10 ounces)

1/4 cup dry white wine

3 cups hot vegetable stock or broth

1/4 cup heavy cream

Salt and freshly ground pepper

2 tablespoons minced flat-leaf parsley

2 scallions, thinly sliced

Ground sumac (see Note)

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