I have a confession to make. I hate eggplants. I absolutely loathe eggplants and if you would trick me into eating them unknowingly, friendships could be broken—and I mean it.
Okay, maybe I just thought I hated eggplants. When the idea of risotto with eggplant appeared right before my eyes, my first thought was, “Nope!” But then, something changed and I started to embrace the idea…with no regrets?
What sorcery is this? Thing is, this recipe has such a variety of flavors, that once I reluctantly tried it, I couldn’t even identify all those tastes that made me hate eggplants in the first place.
I was just taken away by the creamy risotto, juicy tomatoes and that unmistakable red hot chill pepper and transported right on a beach next to the Mediterranean Sea.
P.S.: If you are not keen on using the typical eggplants that everybody knows, make sure to try the Japanese eggplants. And don’t be fooled by their scrawny appearance.
What about you? Do you find the idea of eggplant with risotto appealing?