Filled Aubergine

Filled Aubergine

Filled Aubergine

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Filled Aubergine


  • 1 large aubergine
  • 1 cup cooked brown rice
  • 1 clove garlic, minced
  • 1 dash tamari sauce
  • 1 cup mushrooms, finely sliced
  • 1 spring onion, chopped
  • 1/2 cup cashew nut cream
  • 1/2 cup vegetable stock
  • S+P


  1. Preheat oven to 180C
  2. Cover baking tray with non-stick paper
  3. Cut aubergine in half and scoop out the centres, leaving a hollow ‘boat shape’
  4. Set aside the aubergine flesh for the risotto
  5. Place aubergine halves onto flat baking tray and season
  6. Bake aubergines about 40 minutes until the leathery skin is soft and caramelised
  7. Meanwhile place mushrooms, aubergine flesh and garlic into a non-stick pan
  8. Add a splash of water and tamari and stir until mushrooms are done, about 10 minutes
  9. Add the cooked rice and stir
  10. Add the cut up spring onion
  11. Now tip the vegetable stock into the rice mixture
  12. Fold in the cashew cream
  13. Adjust seasoning
  14. When aubergine halves are ready, fill with the mushroom risotto
  15. Serve with salad or vegetables
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