aubergine risotto with pickled lemons served on baked aubergine
Print Recipe

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
Course: Main Dish
Cuisine: Fusion, Italian
Keyword: aubergine risotto, pickled lemons, vegan risotto recipe
Servings: 4
Author: Teenuja Dahari - veganlovlie.com

Ingredients

  • 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

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/february-2010-daring-cooks-challenge/
Link to Aubergine Risotto with Pickled Lemons - https://veganlovlie.com/daring-cooks-challenge-march-2010/