Authentic home cooking from Italy, with US measurements. 
#597 Risotto with Tomato, Eggplant Quenelle, and Grilled Cherry Tomatoes 🍚🍆🍅
This recipe was inspired by chef Cannavacciuolo, seen on TV. I tried to recreate it with my own twist—it's really delicious!
#597 Risotto with Tomato, Eggplant Quenelle, and Grilled Cherry Tomatoes 🍚🍆🍅
This recipe was inspired by chef Cannavacciuolo, seen on TV. I tried to recreate it with my own twist—it's really delicious!
Open in Cookpad AppSteps
- 1
Prepare a tomato-based vegetable broth ahead of time for this risotto.
- 2
Clean the eggplants and cut them in half. Score the flesh, drizzle with olive oil, sprinkle with salt, thyme, and tuck a few pieces of garlic into the cuts.
- 3
Roast in the oven or air fryer at 350°F (180°C) for 10–15 minutes, or until fully cooked.
- 4
Scoop out the flesh with a spoon and blend it into a puree using a mixer. Add 1 tablespoon of grated Parmesan cheese.
- 5
Wash the cherry tomatoes and take half of them. Cut them in half, place in the air fryer, season with salt, pepper, sugar (or other spices as you like), drizzle with olive oil, and roast at 350°F (180°C) for about 10 minutes.
- 6
Take the other half of the cherry tomatoes, cut them in half, and blend with a pinch of salt. Strain the sauce through a sieve.
- 7
Toast the rice in a large skillet with a drizzle of olive oil and some thinly sliced leek. Gradually add the hot broth. Halfway through cooking, add the blended cherry tomato sauce. When almost done, stir in half of the eggplant puree, a couple of tablespoons of grated Parmesan, and the butter. Adjust salt to taste.
- 8
Serve with eggplant quenelles, roasted cherry tomatoes, a sprinkle of smoked provolone or smoked cheese, and fresh basil if desired.
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