This baked eggplant risotto is a creamy rice dish with roasted eggplant and the brightness of preserved lemons folded through at the end. It is simple food, but it carries depth from the way everything cooks together.
I first made this as part of a cooking challenge many years ago. It was one of the easiest ones I tried, mostly because risotto has always been something I make with whatever is already in the kitchen. That habit stayed. The method matters more than the exact ingredients.
This version uses eggplant and tofu, with a few vegetables added along the way. It comes together without much effort and can be adjusted depending on what you have.
About the Broth
One part of that original challenge was making a homemade broth. It is something I still come back to because it fits easily into everyday cooking.
A simple vegetable broth works well here. Carrots, a tomato, a handful of greens or sprouts, a few herbs, salt and pepper. Simmered for about an hour is enough to build flavour, even though some recipes suggest up to three hours.
The vegetables do not need to go to waste either. They can be added back into the risotto or used in another dish.
Why Preserved Lemons Work Here
Preserved lemons bring a brightness that cuts through the richness of the rice and the softness of the eggplant. The rind is usually the part used, finely chopped and stirred in at the end.
If you already have a jar on hand, this is one of the easiest ways to use them. If not, you can find the method here:
→ Homemade Preserved Lemons
Mint and a small amount of vegan cream cheese round everything out, adding freshness and a bit more body.
Variations and Substitutions
- No tofu: Leave it out or replace with white beans for a softer texture
- No vegan cream cheese: Use a splash of plant milk or a drizzle of olive oil
- No preserved lemons: Add lemon zest and a small squeeze of juice at the end
- Extra vegetables: Mushrooms, spinach, or peas work well here
Serving Suggestions
Serve the risotto warm, either on its own or spooned over roasted aubergine halves as shown. That extra layer of roasted eggplant adds texture and makes it feel more complete as a meal.
A simple green salad on the side works well if you want something fresh alongside.
Storage Tips
- Keeps in the fridge for up to 3 days
- Reheat with a splash of water or broth to loosen the texture
- The flavour of the preserved lemons becomes slightly deeper the next day
If you enjoy creamy rice dishes, you might also like this Golden Beet Risotto or this Spiced Turmeric Brown Rice Risotto.
Baked Eggplant Risotto with Preserved Lemons
A creamy eggplant risotto made with roasted aubergine, simple vegetables, and preserved lemons for brightness. The rice cooks slowly in a light vegetable broth, creating a soft, cohesive texture without needing complicated steps. Mint and a small amount of vegan cream cheese add freshness and body. This is a flexible recipe that can be adjusted with what you have on hand.
Ingredients
- 300 g arborio rice, (1 1/2 cups)
- 1 tablespoon vegetable oil
- 100 ml apple sauce, or one apple blended
- 1 litre vegetable stock
- 1 tablespoon vegan cream cheese, optional
- 1/2 preserved lemon, see notes for homemade
- 6 - 8 mint leaves, finely chopped
- 2 eggplants
- Pinch turmeric
- Chopped vegetables from the broth, optional
- 3 - 4 slices firm tofu
Instructions
- Preheat oven at 180 degrees Celsius (350F).
- Wash and cut aubergines in half lengthwise (do not peel).
- Spray with some oil and place on a baking tray in the oven.
- On the bottom shelf of the oven, place another tray of water to create some steam so that the aubergines do not dry out.
- Cook for 15 - 20 minutes or until aubergines are soft inside. Careful not to burn them.
- Carve out some of the flesh with a small knife. Keep aside.
- While aubergines are baking, you can prepare the risotto rice.
- Rinse rice to clean it.
- Place oil in a non-stick pan. Add rice.
- Stir to coat every grain with the oil.
- Add applesauce and a little water. Cook for a few minutes.
- Then add vegetable broth and cook for about 20 minutes or until rice is well cooked. Occasionally add water if required.
- Add the aubergine flesh when the rice is nearly cooked.
- Add in the chopped vegetables from the broth.
- Lastly add preserved lemons, mint leaves, cream cheese and turmeric. Stir and mix well, cook for a few more minutes.
- Add salt and pepper to taste.
- Risotto should be oozy not sticky, so leave enough liquid in. It will be easier for reheating afterward as well.
- Coat tofu slices with a dash or two of turmeric powder, shallow fry until crispy. Sprinkle with salt to taste.
- Arrange rice on aubergines. Garnish with mint leaves and the crispy tofu strips.
Bon appetit!
Notes
Homemade Preserved Lemons - https://veganlovlie.com/homemade-preserved-lemons
The recipe for Baked Eggplant Risotto with Preserved Lemons first appeared on Veganlovlie – https://veganlovlie.com/daring-cooks-challenge-march-2010/
The image on this post has been updated. The earlier version is kept below for reference if you arrived here from an older link.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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