Help! I need to use up unwaxed lemons and an aubergine

teaspoon1

Thanks again to all. I'm going to slice and grill the aubergines and have them with a nice salad, yum!

Here's what I'm going to make with the lemons, mmmm:

cooking-books.blogspot.com/.../green-tea-risotto-with-peas-and-mint.html

clutterydrawer

Right here it is...courtesy of that bloke who does the recipes in the Guardian on a saturday. x

I’ve never put in the wine and it’s still delicious. And I usually peel the second aubergine before frying cos I find by the time the bits are cooked through, the skin is burnt and crispy – but I’m notoriously bad at frying so maybe you will manage better!

Aubergine and Lemon Risotto

----to serve4----
2 medium aubergines
170ml olive oil
1 onion, peeled and finely chopped
2 galic cloves, crushed
200g risotto rice
120ml white wine
750ml hot veg stock
2 tbsp lemon juice
grated zest of one lemon
20g butter
salt and black pepper
50g parmesan or other mature hard cheese, grated
10g basil leaves, shredded

Preheat grill to high. Place one aubergine on a tray and grill for about an hour turning occasionally – even if it bursts, carry on, it’s meant to get a bit charred to add flavour. Remove from grill, cut a slit lengthways and scoop out the flesh, avoiding the burnt skin. Chop the flesh and set aside ina bowl.
cut the second aubergine into 1.5cm dice. Fry in 120ml olive oil until golden and crisp. Transfer to a colander, sprinkle with salt and leave to cool. (I never do the salt bit either).
Heat remaining oil, fry onion till translucent, add crushed garlic and cook for another 3 mins. Add rice, stir to coat in oil and cook for three mins. Add wine (should hiss) and cook for another 2-3 mins. Turn heat down to medium.
add a ladle of stock to the rice, stir till absorbed, then repeat until all the stock is used up – 10-15 mins.
Remove from heat, add butter, lemon juice, half the zest, aubergine pulp, ½ tsp salt. Stir, cover and leave for five mins. Add more salt and pepper if you want.

Serve the risotto onto plates then sprinkle with the lemon zest, aubergine cubes, basil and cheese.