# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7657886816728648962
- **Gondola URL:** https://gondola.cc/posts/72693487-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/521f390e37.jpg
- **Posted:** 2026-07-04T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

A Sicilian classic, reimagined in the creamiest way 🍆✨ Velvety eggplant folded into risotto, sweet roasted tomatoes, tangy goat cheese, and crispy eggplant skin for the perfect contrast. @Sebastian Fitarau  Would you try this risotto twist on Pasta alla Norma? 😍👇 Ingredients 1 cup Carnaroli rice (180 g) 1 medium eggplant ⅔ cup cherry tomatoes (100 g) 1 garlic clove Fresh basil, to taste 1½ tablespoons butter (20 g) ⅓ cup grated Parmesan cheese (30 g) 3 tablespoons goat cheese (50 g) 1 tablespoon + 2 teaspoons milk (or goat milk, preferably) (25 g) Salt, to taste Black pepper, to taste Extra-virgin olive oil, to taste Vegetable broth, as needed for cooking the risotto Instructions Season the cherry tomatoes with olive oil, salt, pepper, basil, and the garlic clove. Place them on a baking sheet along with the eggplant and roast in a convection oven at 350°F (180°C) for 20 minutes. Remove the tomatoes, discard the garlic, and blend the tomatoes until smooth and creamy. Continue cooking the eggplant for 10 more minutes, or until very soft. Slice open the eggplant and carefully remove the flesh from the skin. Spread the eggplant skin on a baking sheet lined with parchment paper and dry it in a static oven at 340°F (170°C) for about 10 minutes, until crispy. Blend the eggplant flesh with a drizzle of olive oil, salt, and pepper until smooth. In a small bowl, whisk together the goat cheese and milk until smooth. If the mixture is too thick, add a little more milk. Toast the rice in a dry saucepan with a pinch of salt. Begin adding vegetable broth gradually and cook for 12 minutes. Stir in the eggplant cream and continue cooking until the rice is done, adding more broth as needed. Remove from the heat and finish the risotto by stirring in the butter and Parmesan cheese. Plate the risotto and top with the tomato sauce, goat cheese mixture, crumbled crispy eggplant skin, and fresh basil leaves. #giallolovesitaly #risotto #eggplant #siciliancuisine #Foodie 

## Stats

- **Views:** 47,128
- **Likes:** 1,227
- **Shares:** 129
- **Comments:** 12

## Tags

siciliancuisine, eggplant, giallolovesitaly, risotto, foodie

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