Roasted Eggplant and Cherry Tomatoes Risotto

Roasted Eggplant and Cherry Tomatoes Risotto

Well, this is one of our leftovers risotto. I will not lie but it was so damn good that I’ve decided to post it and share it with the world. Healthy eggplant risotto with roasted cherry tomatoes does its job for busy weeknight dinners.

Yes, you need to do a bit of chopping for this one. The preparation requires some extra time and probably you have to wash some dishes afterwards, but hey… it is worth it. Also to be said, this is not just a 5-ingredient risotto, a 30-minute shortcut, a one-bowl preparation, or a perfect nutrition profile. This eggplant and cherry tomato risotto is made with love.

Roasted Eggplant and Cherry Tomatoes Risotto

Smoky taste of roasted eggplant, mixed with creamy sweet roasted tomatoes and at the end that wine taste. Oh guys, I really really love to make risotto with white wine. Which means you need to open a bottle of wine. Which means you stand there, making the risotto, while sipping wine. It’s the kind of cooking one should do while drinking a glass of wine. Or two. What’s not to love. It actually it brings that extra flavor on top. 🙂

Of course at the end, all covered with lots and lots and lots of Parmesan cheese! 

I really like risotto due the fact, there are so many variations and easy substitutes.  Don’t have eggplants? You can use zucchini as well. If you like mushrooms, feel free to add them. Risotto is your playground where no one complains. 🙂

If you make this eggplant risotto recipe, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

Roasted Eggplant and Cherry Tomatoes Risotto #risotto #cherrytomatoes #italy #beastfeastwecelebratefood

Roasted Eggplant and Cherry Tomatoes Risotto

Bitter taste from roasted eggplant mixed with creamy sweet roasted tomatoes
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: cherry tomatoes, eggplant, risotto
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people


  • 150 g Risotto Rice
  • 225 ml Water
  • 1 pcs Purple Onion finely chopped
  • 1 pcs Garlic Clove minced
  • 1 pcs Eggplant midsized
  • Handful Cherry Tomatoes
  • 100 ml White Wine optional
  • Handful fresh parsley finely chopped
  • Olive Oil
  • Salt & Pepper to taste
  • Parmesan


  • Preheat the oven on 180 °C 
  • Cut the eggplant on small cubes, smaller the better. Sprinkle over salt and pepper to taste and drizzle over olive oil. Place it in baking bowl (for the oven) 
  • Place in another baking bowl cherry tomatoes, sprinkle with salt and pepper and drizzle over olive oil  
  • Place both eggplant and cherry tomatoes in the oven to roast for 15-20 minutes (eggplant should get nice golden color and tomatoes should crack and release the liquid) 
  • In the meantime, place the pan on the medium heat, drizzle in olive oil and add chopped onions. Lower down the heat and cook onions until they got softer, add squeezed garlic clove 
  • Add roasted eggplant and cherry tomatoes, pour in the rice and stir for 1-2 minutes 
  • Pour in the wine and stir again for 2-3 minutes 
  • Add water and cover with a lid. Cook for 15 minutes but check every few minutes in case you need to add some water (depends on rice you cook) 
  • Once done sprinkle over fresh grated parmesan and fresh parsely
  • Enjoy your BeastFeast!
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

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