Filled Aubergine

    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:
    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

    Ingredients

    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

    Directions:
    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

    Filled Aubergine