Eggplant Squash Tomato Risotto Casserole.
Many of our vegetarian family members and guests are reduced to eating salad and mashed potatoes at our Holiday gatherings! My Eggplant Squash Tomato Risotto Casserole is a nutritious and delicious vegetarian entrée that solves the problem of “nothing was prepared for my non meat eating guests”! This showpiece Holiday casserole will turn the heads of our carnivore guests as well; so make enough for everyone! Again, eggplant is such a versatile vegetable and it stars, along with organic red kuri squash, in this vegetarian main dish, layered with creamy tomato risotto, onions, Mediterranean cheeses, aromatic herbs, Calabrian pepper and spicy pesto! The recipe for my spicy pesto is here: https://simplynaturalgourmet.com/easy-savory-and-spicy-pesto/ but feel free to use a prepared pesto of choice. With my Eggplant Squash Tomato Risotto Casserole, the salad is just the side! Enjoy it on Holidays, enjoy it anytime of the year!
1 organic eggplant, peeled or not, thinly sliced vertically
1/4 cup extra virgin olive oil, divided
1 cup aborio or carnoroli rice
1 teaspoon chopped Calabrian peppers, DeLallo is good
1 teaspoon dried organic basil, divided
1 teaspoon dried organic oregano, divided
Salt and pepper to taste
1/2 cup white wine
1 16 ounce can organic grape tomatoes, or chopped fresh tomatoes
3 cups boiling water
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
1/4 cup extra virgin olive oil
1 small organic red kuri squash, cut in half, seeded and thinly sliced
1 large organic onion, peeled and thinly sliced
1 cup spicy pesto
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese for the top
Preheat oven to 350 degrees Fahrenheit
Now prep the eggplant: sprinkle salt over the slices and let rest for 30 minutes or more, then blot to remove excess water
In the meantime prepare the risotto with the next 11 ingredients:
Heat the oil in a chef’s pan to medium high
Add the rice and stir until pearly
Add the pepper and half of the herbs and spices
Stir in the wine
Add the tomatoes, smash them with back of wooden spoon
Lower heat
Add the boiling water 1 cup at a time, stir frequently
Stir in the butter and parmesan cheese
Turn off heat and let rest
In a separate cast iron fry pan, heat the olive oil to medium high
Add the onions and squash and the rest of the spices and herbs
Sauté until vegetables are tender and have thrown off some juice
Coat the bottom of a casserole dish with pesto
Layer the eggplant and sautéed vegetables with juice alternately with the pesto, mozzarella and the risotto, ending with risotto and grated Parmesan cheese
Make cuts on the top of casserole, cover with lid or foil
Bake for 1 hour and 15 minutes
Remove foil and bake for another 25 minutes until crusty and browned
Enjoy as a vegetarian Holiday casserole or anytime of year!
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https://simplynaturalgourmet.com