A while ago Dani and I tried out the eggplant lemon risotto recipe from the cookbook Plenty. I put the lemon after the eggplant when describing this dish because, truth be told, it was not lemony enough for my palette. It was pretty tasty overall though.
Also, we didn’t know how to effectively prepare/char the eggplants so we just fried them all. It probably altered the end results quite a bit from what the recipe asks for, but still more than edible by my books.