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Eggplant And Meyer Lemon Risotto

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Ingredients

2 medium-sized eggplants

1/2 cup plus 1 tablespoon of olive oil

kosher salt and freshly ground black pepper

1 onion, diced

2 cloves of garlic, crushed

7 ounces of arborio rice

1/2 cup of dry white wine

3 1/4 cups of hot vegetable stock (preferably homemade*)

zest of 1 Meyer lemon + 2 tablespoons of freshly-squeezed juice

1 1/2 tablespoons of unsalted butter

1/2 cup of grated Parmesan cheese, plus more to serve

diced basil or flat-leaf parsley, to serve

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