Whole baby aubergines stuffed with tomato risotto

August 18, 2008 (Last Updated: January 11, 2019)

Whole baby aubergines stuffed with tomato risotto

Serves: 6
Cooking Time: 1 hour


  • 15ml olive oil
  • 30ml butter
  • 1 onion, finely chopped
  • salt, to taste
  • 250g arborio rice
  • 500ml chicken stock
  • 250ml tomato purée
  • 380ml boiling water
  • 6 baby aubergines
  • 5ml sugar
  • a knob of butter
  • 50ml Parmesan, freshly grated
  • 30ml fresh mint, to garnish
  • grilled Rosa tomatoes, to garnish



Preheat the oven to 180°C and lightly grease a baking tray.


For the risotto, heat a heavy-based pot over medium heat. Add the oil and butter, and sauté the onion with the salt, stirring occasionally until the onion is translucent.


Add the rice and stir until the grains are glistening, about 2 minutes.


Increase the heat and add the stock, tomato purée and water. Bring to the boil, stirring occasionally. Reduce the heat to low, cover and cook for 15 – 20 minutes.


While the risotto is cooking, cut the tops off the aubergines, reserving the “lids”. Using a teaspoon, carefully scoop out the flesh and seeds and discard, leaving the skin intact.


Remove the risotto from the heat. Stir in the sugar, butter and Parmesan.


Stuff each aubergine with the risotto and cover with the “lids”. Place on the baking tray and bake in the oven for 20 – 30 minutes. Garnish with mint and grilled tomatoes, and serve.

The star of the show is the no-stir tomato risotto, which happily simmers away on the stove, leaving you to get on with the rest of the dish. Serves 6 as a starter or side dish

TO DRINK: The light and fresh, yet rustic and earthy flavours of Idiom Sangiovese 2003 will lift the robust flavours of this dish


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