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

Ingredients

  • RISOTTO
  • 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

Instructions

1

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

2

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.

3

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

4

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.

5

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.

6

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

7

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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