Creating this Grilled Eggplant Risotto With Dried Tomatoes can be a breeze if you follow these steps closely:

1. Prepare the Eggplant: Slice the eggplant into rounds. Salt the slices and let them sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

2. Grill the Eggplant: Heat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil and grill for about 3-4 minutes on each side until they are tender and have nice grill marks. Remove and let them cool before chopping into bite-sized pieces.

3. Cook the Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and continue to cook for an additional minute.

4. Add the Rice: Stir the Arborio rice into the pan, allowing it to toast for about 2 minutes while mixing frequently.

5. Deglaze the Pan: Pour in the white wine, stirring until it’s completely absorbed by the rice.

6. Begin Adding Broth: Slowly add vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7. Incorporate Dried Tomatoes: Once the rice is cooked, stir in the chopped dried tomatoes and grilled eggplant. Season with salt and pepper to taste.

8. Finish with Cheese: Remove the risotto from heat and mix in the grated Parmesan cheese until melted and well combined.

9. Garnish: Serve hot, garnished with fresh basil leaves for an added touch of flavor and color.

These steps will help guide you in crafting this delightful dish effortlessly.