Creamy Smoked Eggplant Rice with Lemon and Pine Nuts

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon salt, and black pepper. Spread it on a baking tray and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

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   2. While the eggplant roasts, heat the vegetable broth in a small saucepan and keep it warm over very low heat without boiling.

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   3. In a wide skillet or shallow pot, toast the pine nuts over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

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   4. In the same skillet, add the remaining 1 tablespoon olive oil and cook the onion over medium heat for 5 minutes until translucent. Add the garlic and cook for 1 more minute.

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   5. Add the short-grain rice and stir for 1 to 2 minutes to lightly toast it. Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol has mostly evaporated.

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   6. Add about one-third of the hot broth and cook over medium heat, stirring frequently. When the liquid is mostly absorbed, add more broth little by little, in 2 or 3 additions, until the rice is creamy and tender, about 16 to 18 minutes total.

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   7. Stir the roasted eggplant into the rice along with the butter, grated Manchego cheese, lemon zest, and 1 tablespoon lemon juice. Mix gently for 1 minute until creamy. Adjust with the remaining salt if needed.

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   8. Turn off the heat, add the fresh parsley and half of the toasted pine nuts. Let it rest for 2 minutes.

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   9. Serve the creamy rice hot, finished with the remaining pine nuts and, if desired, a little extra grated Manchego cheese on top.