• 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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