Slow Roasted Aubergine Quinoa Risotto

Phyto Pro Slow Roasted Aubergine Quinoa Risotto

Comfort food doesn’t have to be unhealthy. Try this warming, winter or summer dish when you feel the need for some earthy nourishment. The flavours of this slow roasted aubergine quinoa risotto are so delicious and heart-warming.

Prep. Time: 20 minutes

Cook Time: 60 minutes

No. of Servings: 4


Quinoa Risotto:

Roasted Aubergine:

  • 2 medium aubergines
  • ½ tsp salt
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp tamari or soy sauce
  • 4 tbsp date syrup


Roasted Aubergine:

  1. Pre-heat the oven to 180ºC.
  2. Wash and slice the aubergines length ways. Salt them and allow to sweat, about 10-15min.
  3. Mix the remaining ingredients in a bowl or shaker to form a marinade.
  4. After the aubergines have sweated, rinse them and coat them liberally in the marinade.
  5. Roast in the oven on a lined baking tray for up to 45min, or until very soft and caramelized.

Quinoa Risotto:

  1. To make the risotto, lightly fry the chopped garlic and red onion in a medium pot over a high heat until soft.
  2. Add the quinoa and fry for a couple minutes to allow the flavours of the garlic and onion to be absorbed by the quinoa.
  3. Then add the stock, water and coconut cream. Allow to cook for 15-20min, stirring continuously and adding more coconut cream or water as needed, until the quinoa is cooked but not stodgy.
  4. Lastly add the nutritional yeast and stir through.
  5. Toss the brazil nuts in olive oil, turmeric and coconut sugar and toast in a frying pan until lightly browned.

Serving Instructions:

  • Serve your quinoa risotto with fresh rocket, toasted and crushed brazil nuts and drippings from the roasted aubergine.
  • Top with a couple slices of the roasted aubergine and additional coconut yoghurt and nutritional yeast for additional flavour!


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