Filled Aubergine

Instructions

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