Lemon-Eggplant-Risotto

This is just amazing tasty....

Ingredients
4 medium size eggplants
250 ml olive oil
corse sea salt
2 onions, medium size, finely chopped
5 garlic cloves, chopped very finely
500 g Risotto rice
300 ml white wine
2 liter vegetable broth, heated
lemon zest of 2 lemons
3 tbsp lemon juice
50 g butter
120g Parmesan, grated
black pepper
2 handfull basil leaves

Procedure
Wash the eggplants and pat dry.then with a sharp knife cut several times in two of the eggplants and lay those on a with aluminum foil covered baking sheet. Cook in the oven for about 1 hour at 250°C, turn from time to time. At the end they will look shriveled. Cut in a half and spoon out the pulp. Throw out the remaining skin.
For the Risotto heat half of the oil in a pot, add the onion and garlic and let cook until translucent. Add the rice and fry for about 2 minutes.Deglaze with the white wine and let cook until all the wine is absorbed. Now keep adding the vegetable broth and stir from time to time until the rice is done. Turn off the heat and add half of the lemon zest, the lemon juice, the butter, most of the cheese and the eggplant pulp. Season with salt and pepper and let sit for a few minutes. 
Meanwhile cut the other two eggplants in 1 cm cubes and fry those in remaining oil at medium heat and spoon over the Risotto.
serve the Risotto with the eggplant cubes on top and cover with some cheese, lemon zest and black pepper.