Eggplant Risotto

Eggplant offers a host of health benefits like providing your body with anti-cancer and anti- microbial acids.

Serves: 2

Ingredients

Grape or cherry tomatoes: 4 ounces

Cottage cheese: nonfat and uncreamed: grated: 1 ounce

Cottage cheese: nonfat and uncreamed: diced: 2 ounces

Extra-virgin olive oil: 2 tsp

Onion: 1: chopped

Tarragon: dried: ¼ tsp

Eggplant: chopped into 1 inch cubes: 1

Oregano: dried: ½ tsp

Rosemary: dried: ½ tsp

Basil: dried: ½ tsp

Vegetable broth: low sodium: 2 cups

Brown rice: ½ cup

Black pepper: freshly ground: to taste

Water: 3 cups

Garlic clove: 1: chopped

Method

• Pour oil into a skillet and place over medium heat.
• Stir garlic and onions into the oil and heat for 1 minute.
• Transfer eggplant to the skillet and cook while stirring.
• Add brown rice, rosemary, tarragon, basil and oregano to skillet and cook for 1 minute.
• Add vegetable broth.
• Add tomatoes and black pepper, stir and reduce the heat.
• Simmer for approximately 15 minutes or until rice is soft.
• Add grated cottage cheese to this and mix well.
• Add cottage cheese cubes to the risotto and serve.

Additional Recipe Information:

• Nutritional information per serving: 220 calories, 482 mg sodium, 64 g total carbohydrates, 32 mg cholesterol, 23 g protein and 17 g total fat