Name: 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; ½ cup Cashew nut cream; ½ cup Vegetable stock; S+P

CategoryLunch, Main Dishes

Yields1 Serving

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

½ cup Cashew nut cream

½ cup Vegetable stock

S+P

Directions:

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

Ingredients