Aubergine Risotto with Pickled Lemons
Aubergine Risotto served on Baked Aubergine - Creamy oven roasted aubergine blends perfectly with the complexity of pickled lemons in this vegan aubergine risotto recipe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 300 g arborio rice [1 1/2 cups]
- 1 tablespoon vegetable oil
- 100 ml apple sauce I usually just puree an apple
- 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 aubergines
- Pinch turmeric
- Chopped vegetables from the broth optional
- 3 - 4 slices firm tofu
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!