Sumac Dusted Eggplant Recipe

Prepare the Eggplant

Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.

Dust with Sumac

In a bowl, mix olive oil, sumac, black pepper, and additional salt. Brush the mixture onto both sides of the eggplant slices.

Roast the Eggplant

Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet and roast for 25-30 minutes, turning halfway, until golden brown.

Sauté Aromatics

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and garlic; cook until translucent.

Toast the Rice

Add Arborio rice and stir for 2-3 minutes until the rice is slightly translucent.

Add Wine

Pour in the white wine and cook until it is mostly absorbed.

Add Stock Gradually

Add vegetable stock one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is creamy and al dente (about 18-20 minutes).

Finish the Risotto

Stir in the butter, Parmesan cheese, and chopped fresh herbs. Season with salt to taste.

Prepare the Broccoli

In a large pot, bring water to a boil. Blanch the broccoli florets for 2-3 minutes, then transfer to an ice bath to stop cooking.

Sauté the Broccoli

In a skillet, heat olive oil over medium heat. Add the blanched broccoli and sauté for 5-7 minutes until tender. Season with salt.

Prepare Carrots

Peel and chop the carrots into small pieces.

Cook the Gastrique

In a saucepan, combine chopped carrots, sugar, white wine vinegar, and salt. Cook over medium heat until the carrots are soft and the mixture thickens (about 15 minutes).

Blend the Mixture

Blend the mixture until smooth. Adjust seasoning if needed and set aside.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add sliced onions and garlic, cooking until softened.

Add Bell Peppers

Add sliced red bell peppers to the skillet. Cook for about 10-12 minutes until they are tender.

Finish with Vinegar

Stir in balsamic vinegar, salt, and black pepper. Cook for another 5 minutes, then remove from heat.