Risotto With Eggplant: An Egg-cellent Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

I have a confession to make. I hate eggplants. I absolutely loathe eggplants and if you would trick me into eating them unknowingly, friendships could be broken—and I mean it.

Okay, maybe I just thought I hated eggplants. When the idea of risotto with eggplant appeared right before my eyes, my first thought was, “Nope!” But then, something changed and I started to embrace the idea…with no regrets?

What sorcery is this? Thing is, this recipe has such a variety of flavors, that once I reluctantly tried it, I couldn’t even identify all those tastes that made me hate eggplants in the first place.

I was just taken away by the creamy risotto, juicy tomatoes and that unmistakable red hot chill pepper and transported right on a beach next to the Mediterranean Sea.

P.S.: If you are not keen on using the typical eggplants that everybody knows, make sure to try the Japanese eggplants. And don’t be fooled by their scrawny appearance.

Risotto with eggplant is a recipe that would delight even those who don't normally eat eggplants.

Risotto with Eggplant

This is an excellent recipe that combines eggplant in an outstanding risotto.
5 from 2 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 433kcal


  • ½ kg eggplants small
  • 2 onions
  • 4 tomatoes ripe
  • 400 g. Arborio rice
  • extra virgin olive oil to taste
  • red hot chili pepper to taste
  • vegetable broth also prepared with the nut or granular taste
  • Salt to taste


  • Peel the eggplant , wash, and then cut into cubes.
  • Sauté the eggplant with a little of olive oil and a sprinkle of salt.
  • When half cooked, removed from heat and set aside.
  • Wash the tomatoes and peel them by dipping them in boiling water.
  • Remove the seeds and cut the flesh into cubes
  • Peel the onions. Then wash and chop finely
  • In a saucepan, add a little oil and brown the chopped onions.
  • Then, add the tomatoes and cook for 5 minutes.
  • Complete with a little spicy chili
  • Pour the rice into the pan with the tomatoes. Stir and let it cook for a few minutes.
  • Add the hot broth, one ladle at a time.
  • When the rice is almost ready, add the eggplant previously cooked.
  • Remove the risotto with eggplant from heat.
  • Pour a bit of olive oil, stir and let stand covered 2 or 3 minutes
Calories: 433kcal | Carbohydrates: 96g | Protein: 9g | Fat: 1g | Sodium: 11mg | Potassium: 734mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1055IU | Vitamin C: 23.7mg | Calcium: 39mg | Iron: 5mg
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What about you? Do you find the idea of eggplant with risotto appealing?

One Response to “Risotto With Eggplant: An Egg-cellent Recipe”

  1. Megan says:

    I discovered this recipe just last week so I tried it and it was perfect!

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