Gluten-free Dairy-free Roasted Eggplant Tomato Risotto and Chickpea Hummus Burger Recipe


Here in Japan, it is the season of festivals, fireworks, and finally, the summer harvest. In the Northernmost part of Japan that we are living in, summer comes later than other parts of Japan, and goes by quicker. However, at long last, local gardens are giving up bounty of green peas, bok choy type greens, tomatoes, and edamame soybeans. I have never lived in rural Japan before- which is called “Inaka”, or Ee-nah-kah, by residents and visitors. Honestly, I don’t find Mutsu City (where we are currently living) all that “Inaka” or rural. There are a handful of different grocery stores, tons of clothing stores, lots of restaurants (although we just end up going to the kaiten zushi, revolving sushi restaurant called Kappa Zushi), and a terrific city workout center and city library.

But one thing that does make me think that I’m living somewhere rural is how warm and generous the local people have been to us. I’ve never gotten so many (food) gifts in my life, whether it is the local specialty Beko Mochi for Kid Yum, or random snacks received and redistributed, or, these days, bounty from people’s garden. Just today we were given fresh, beautiful tomatoes from two different friends’ gardens. One woman befriended my Mom at the city workout center (wellness center), and today had her over for lunch and gave her tomatoes to bring home from her garden. Kid Yum’s Preschool friends’ mother came all the way to my research site today and brought me still more tomatoes from her own mother’s garden. We were suddenly swimming in tomatoes! The latter friend also gave me some beautiful garden eggplant. I looked at those two ingredients, and somehow thought that risotto would be the perfect way to marry the two together. I found an interesting recipe online which roasted and pureed eggplant and mixed it into the rice. Since Kid Yum won’t touch any eggplant she can see, I thought it would be a good way to sneak a little variety into her diet, so taking that as my jumping point, I created a new recipe topped with vibrant roasted baby tomatoes.

We’ve been having a wonderful time here in Japan enjoying the festivals. Kid Yum got to participate in our neighborhood Kid Nebuta float and play at pulling the float along with her neighborhood pals. And a week or so later, I got to help carry the City Hall Mikoshi (portable shrine). There’s no place like Inaka, at least, the inaka of the biggest city in Tohoku’s Shimokita Peninsula.

Here are a few pictures and a video to give you a taste of our life here, before you enjoy my latest recipe.

A terrible picture of me, but it was dreadfully hot. Unfortunately the only picture of me in the happi traditional jacket for festivals.

Alta from Tasty Eats at Home is hosting THIS MONTH’S Adopt a Gluten-free Blogger. You can still sign up! Please give her your support in comments and love. Since I’ll be staying in Japan through October, I would love any offers to host for September or October. Please let me know if you are interested in Hosting Adopt a gluten-free Blogger! *hugs*

Finally, a Video from the Tanabu Festival, with traditional dancing and Shimokita’s theme song

Grilled Eggplant and Roasted Tomato Risotto Recipe
Ingredients
2 small eggplant, cut in half horizontally, pierce skin in several places and rubbed with olive oil
2 cups small tomatoes, halved
2 tbsp olive oil
1 small onion, diced
1 1/2 cup arborio rice
1/2 cup white wine or mirin (sweet rice wine)
3 cups vegetable broth
1/2 cup non-dairy milk (unsweetened, plain- I used soy)
salt or herbamare to taste
smoked paprika
fresh basil, julienned to garnish
Directions
Grill eggplant on a bbq, broil in an oven, or grill in a Japanese fish grill (under the rangetop in a japanese house) until soft. Then scoop out the flesh, dispose of the skin, and food process the soft eggplant flesh until smooth and creamy.

Prepare tomatoes by placing on cookie sheet lined with wax paper, drizzling with olive oil and a little salt. If you have a toaster oven, you can roast them in the toaster oven for about 20 minutes. Otherwise, you can use a regular oven or broiler… remove when the bottom starts to brown slightly and they have shrunk in size.

Heat the olive oil to medium in a large stock pan (a dutch oven is great) and add your diced onion. Saute until onion starts to turn translucent, and then add your risotto rice. Stir rice into the onion and let the rice start to turn translucent around the edges. Add your white wine or mirin (I didn’t have wine so used mirin) and stir. Prepare some warm vegetable broth either in a pot or microwave. I used a gluten-free vegetable bullion cube with hot water from a tea dispenser. Add 1/2 cup of broth to your rice, stirring until it is evenly distributing and then leaving the rice until it has absorbed more liquid. Add more broth 1/2 cup at a time, until you have used it all and the rice has become soft, about 20 minutes. If you need more liquid, add water 1/4 cup at a time until the rice is soft. Don’t add too much because the water will dilute the flavor! When rice is tender stir in the grilled eggplant puree and non-dairy milk. Season with salt or herbamare and smoked paprika. Serve topped with roasted baby tomatoes and fresh julienned basil.

Chickpea Hummus Un-Burgers
Ingredients
1 can garbanzo beans, drained
1 tbsp tahini (if thick, add a little hot water to make liquid)
1 tsp. lime or lemon zest (grated skin)
1 tbsp. potato starch
herbamare or your favorite seasoned salt
dried dill herb to taste
1 tbsp. julinned basil
1-2 tbsp. olive oil

Lime slice (For serving)

Directions
Place your drained beans in a medium bowl and use either a potato masher or your fingers to partially mash them. Drizzle your tahini on the beans, add zest, and sprinkle potato starch, dried dill and salt, mixing together to form a ball, adding fresh julienned basil at the very end. Form into small, firm patties. Heat olive oil on medium and put in your patties, turning when side is golden brown.

Serve each patty topped with a squirt of lime juice from the lime slice.


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12 Responses to “Gluten-free Dairy-free Roasted Eggplant Tomato Risotto and Chickpea Hummus Burger Recipe”

  1. So good to hear of your adventures in Japan! Be well and keep us informed!!!

  2. Sea, I’m so envious of your time there! Wonderful that you three are enjoying Japan and all that it has too offer!

  3. Thanks so much for the mini-travelogue post, Sea! I love these posts!

    xo,
    Shirley

  4. Hi SS:

    So you are in Japan through October. Lucky you! Nice pictures of you and your daughter — I think you look great especially considering the heat.

    Aren’t people wonderful with food gifts? If you don’t have too many, try checking out the local Sunday market for fresh and seasonal produce. The farmers will often add cooking suggestions if you ask, which is always fun, and throw in little gifts.

    I’ve been experimenting with brown rice burgers, which are good, but I want to try your chick pea burger, too. Hope you have lots of fun there. Looking forward to tuning in and seeing more pictures. Have you checked out the local Anew store for organic stuff, fabulous brown rice, and packs of precooked beans?

  5. [...] Book of Yum shared Roasted Eggplant Tomato Risotto [...]

  6. loved the video!

  7. I really want to try your hummus un-burgers. I have been eating hummus so much lately. I wonder how they would taste with some Kalmata olives…

  8. Love hearing and seeing your adventures in Japan. And I love this recipe!

  9. Hi,
    I love the collection of recipes that you have on your website. But couldn’t find any way to contact you . Is there any email id where I can write to you?
    I am from a support group of Celiacs and want to know what are the terms if I want to post some of your recipes on our website.
    Thanks

  10. Hi,
    We are from a support group for Celiacs in India. Your recipes are great and we are interested in posting some of your recipes for our patients, with a link to your website. Please let us know if that’s okay with you or if there is some other arrangement that would be suitable.
    I have tried your Carrot cake from here and its mindblowing! I like your interest in Indian recipes. We are also compiling many Indian GF recipes. You may find them interesting.
    Please let us know if and how we can provide your recipes for our Celiacs. That can be a great useful resource for them.
    Thanks
    Ruchika

  11. Awesome! I just added this to my favorites. I’m was googling some recipes and found your site. Hope you’re having a great time in Japan!

  12. Wow, I would love to live in Japan! Looks awesome. I will also have to try the Chickpea Hummus Un-Burgers. Very nice.

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