Eggplant and Tomato Risotto

De.Ma.Cuisine's picture

Aug. 02, 2013

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic? The more I cook with it, the more ways I discover that it tastes good I didnt used to be such a fan. Ive found that the salting step should not be skipped. Peeling helps too. And then of course its best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.


Olive oil 2 Tablespoon
Salt To Taste (for eggplant)
Eggplant 1 Large (peeled and sliced)
Onion 1 Medium (chopped)
Zucchini 1 Medium (chopped)
Tomato 1 Large (chopped)
Garlic 3 Clove (15 gm) (diced)
Salt To Taste
Pepper To Taste
Dried thyme 1/4 Teaspoon
Arborio rice 1 1/2 Cup (24 tbs)
Chicken stock 7 Cup (112 tbs) (6
White wine 1/2 Cup (8 tbs) (Optional)
Honey 2 Teaspoon
Lemon juice 2 Tablespoon
Parmesan cheese 1 Cup (16 tbs) (grated)
Unsalted buter 1 Tablespoon
Lemon wedges 7 (for serving)
Fresh basil leaves 7 (chopped, for serving)



1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness).

2. Rinse and pat dry. Cut into 1/2″ cubes.


3. Add wine and stock to a medium pot.

4. Bring to a boil then reduce to a simmer (or just cover and keep warm).

5. Heat a large pot. Add oil.

6. When oil is hot, add all veggies except garlic.

7. Cook over medium heat for 5-10 minutes, stirring occasionally.

8. Add garlic, rice, and seasonings; cook 1 minute.

9. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed.

10. Repeat until rice is cooked (about 20-40 minutes).


11. Remove from heat.

12. Stir in honey, lemon, cheese, and butter.

13. Taste and adjust seasoning as needed.

14. Let stand 5-10 minutes.

15. Serve topped with fresh basil and a squeeze of lemon.

Recipe Summary

Difficulty Level: Medium
Cook Time: 51 Minutes
Ready In: 51 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 530Calories from Fat 160

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 969 mg40.38%

Total Carbohydrates 71 g23.7%

Dietary Fiber 5 g20%

Sugars 16 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet