
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
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