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Wash and peel one or two eggplants. Sliced ​​and steamed. Reduction Hack and spices.

The Onion. In a pan heat the oil and brown onion. Over high heat, add the rice and stir until translucent (about 2 minutes). Reduce the white wine and the heat. Gradually add the broth, a ladle.

If it's just a ladle broth, add the eggplant puree and broth, garlic and finally raisins. Finish cooking.

Off the heat, add the yogurt and leave the rest risotto for 2 minutes covered before serving. To decorate, sprinkle a little turmeric.

Ingredients:

• 200 g round rice
• 400 grams of meat of the eggplant
• 10 cl white wine
• 2.1 Onion
• 2.1 clove of garlic
• 2 cup tablespoons of olive oil
• 1 vegetable stock cube gluten + 75 ounces of hot water
• 2 handfuls of raisins
• 2 tablespoons cup soy yogurt
• 2 cup curry powder
• 1 cup chopped Turmeric
• ten crushed cardamom seeds
• 1.5 cup Cumin
• 1 cup of coffee crushed coriander seeds
• 1 pinch of ginger
• 1 pinch of salt

Total time: Preparation + cooking time: 35 minutes
Yield: 4 people