Slice the brinjal, brush with olive oil and roast in a griddle pan until golden brown and cooked. Set aside and keep warm.Heat the chicken stock, tomato paste and red wine in a pot. Heat the olive oil and butter in another pot, then add the onion and sauté until soft and glossy. Add the garlic and stir-fry for another minute. Stir in the rice until it’s completely coated in oil.Now add a cup of stock and stir through until it’s completely absorbed. Repeat the process until all the stock has been added and the risotto is creamy and cooked. Remove the risotto from the heat and stir in the basil, Parmesan and freshly ground black pepper to taste.To servePlace a few brinjal slices on each plate and top with a spoonful of risotto, finishing with a roasted tomato or two and some fresh rocket.For a vegetarian optionUse vegetable stock instead of chicken stock.Serves 4-6.Text and image:Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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