November 18, 2016
1Preheat oven to 180C
2Cover baking tray with non-stick paper
3Cut aubergine in half and scoop out the centres, leaving a hollow 'boat shape'
4Set aside the aubergine flesh for the risotto
5Place aubergine halves onto flat baking tray and season
6Bake aubergines about 40 minutes until the leathery skin is soft and caramelised
7Meanwhile place mushrooms, aubergine flesh and garlic into a non-stick pan
8Add a splash of water and tamari and stir until mushrooms are done, about 10 minutes
9Add the cooked rice and stir
10Add the cut up spring onion
11Now tip the vegetable stock into the rice mixture
12Fold in the cashew cream
14When aubergine halves are ready, fill with the mushroom risotto
15Serve with salad or vegetables
This site uses Akismet to reduce spam. Learn how your comment data is processed.