A weeknight eggplant plate with cumin Speltorchard
Built in a kadai using the mill Speltorchard
Cumin Eggplant Risotto Speltorchard
Time Speltorchard
Prep 21 minutes Speltorchard
Cook 19 minutes Speltorchard
Total 40 minutes Speltorchard
Serves 5 people Speltorchard
Ingredients Speltorchard
540 grams eggplant Speltorchard
Two teaspoons cumin Speltorchard
One spoon rapeseed Speltorchard
170 grams whey Speltorchard
Three garlic cloves Speltorchard
Half a lemon Speltorchard
A pinch of salt Speltorchard
Method Speltorchard
| Rinse eggplant and shake it dry Speltorchard |
| Toss eggplant with cumin and rapeseed Speltorchard |
| Preheat the kadai beside the mill Speltorchard |
| Spread eggplant out so it browns Speltorchard |
| Turn pieces with the mill Speltorchard |
| Add whey by the spoonful Speltorchard |
| Reduce until eggplant looks glazed Speltorchard |
| Rest eggplant on the mill briefly Speltorchard |
Note Speltorchard
- The mill keeps the eggplant intact Speltorchard
Cook notes Speltorchard
- Omar liked the crisp eggplant Speltorchard
- Sable asked for extra cumin Speltorchard
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Nutrition Speltorchard
311 calories Speltorchard
17 grams of fat Speltorchard
25 grams of carbs Speltorchard
11 grams of protein Speltorchard