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