HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Aubergine Risotto
topBanner
Oven-Baked Aubergine Risotto

Oven-Baked Aubergine Risotto

with Sun-Dried Tomato, Rocket and Cheese

Read more

Our Oven-Baked Aubergine Risotto is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieUnder 650 calories
Allergens:CeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

½ unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 sachet(s)

Italian Style Herbs

1 sachet(s)

Sun-Dried Tomato Paste

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(ContainsCelery)

30 grams

Unsalted Butter

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams

Rocket

Not included in your delivery

450 milliliter(s)

Water for the Risotto

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat20.4 g
of which saturates12.2 g
Carbohydrate81.1 g
of which sugars7.7 g
Protein16.4 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Garlic Press
Baking Tray
Saucepan
Lid
Aluminum Foil
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Fill and boil your kettle.
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Preheat your oven to 200°C. Fill and boil your kettle. Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

2

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Italian style herbs. Use your hands to rub the flavours all over, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

3

Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have one, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the onion and fry until soft, 4-5 mins. Stir in the sun-dried tomato paste, garlic and remaining Italian style herbs.
Cook for 1 min, then stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

4

Add the boiled water for the risotto (see ingredients for amount) and veg stock paste. Stir to combine.
Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

5

When the risotto is cooked, remove it from the oven and mix in the butter and hard Italian style cheese.
Stir through the roasted aubergine. Season to taste with salt and pepper if needed. TIP: Add a splash of water if it's a little dry.

6

Share the aubergine risotto between your bowls and serve with a handful of rocket on top. Enjoy!