Whole baby aubergines stuffed with tomato risotto

Preheat the oven to 180°C and lightly grease a baking tray.

For the risotto, heat a heavy-based pot over medium heat. Add the oil and butter, and sauté the onion with the salt, stirring occasionally until the onion is translucent.

Add the rice and stir until the grains are glistening, about 2 minutes.

Increase the heat and add the stock, tomato purée and water. Bring to the boil, stirring occasionally. Reduce the heat to low, cover and cook for 15 – 20 minutes.

While the risotto is cooking, cut the tops off the aubergines, reserving the “lids”. Using a teaspoon, carefully scoop out the flesh and seeds and discard, leaving the skin intact.

Remove the risotto from the heat. Stir in the sugar, butter and Parmesan.

Stuff each aubergine with the risotto and cover with the “lids”. Place on the baking tray and bake in the oven for 20 – 30 minutes. Garnish with mint and grilled tomatoes, and serve.