Stuffed aubergine recipe
Baked stuffed aubergine with walnut and Roquefort Blue cheese and walnuts add a festive note to this delicious veggie stuffed aubergine. The dish can be mostly made it in advance - just add the topping and reheat before serving. 4 large aubergines2 garlic cloves, chopped 1 small white onion, diced6 tomatoes, diced1 small sprig of fresh rosemary1 small sprig of fresh thymevirgin olive oilsalt and freshly ground black pepper60g/2½oz walnuts50g/2oz toasted fresh breadcrumbs200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 large aubergines 2 garlic cloves, chopped 1 small white onion, diced 6 tomatoes, diced 1 small sprig of fresh rosemary 1 small sprig of fresh thyme virgin olive oil salt and freshly ground black pepper 60g/2½oz walnuts 50g/2oz toasted fresh breadcrumbs 200g/8oz Roquefort (or similar blue raw milk sheep’s cheese) 4 tbsp olive oil1 medium onion, very finely sliced1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes10 small fresh basil leaves, shreddedfresh chopped oregano 4 tbsp olive oil 1 medium onion, very finely sliced 1 garlic clove, coarsely chopped 1 x 400g tin good-quality tomatoes 10 small fresh basil leaves, shredded fresh chopped oregano Method Preheat the oven to 200C/440F/Gas 6.Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife.Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to softenRemove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.Serve the hot aubergines with the hot tomato sauce on the side. Preheat the oven to 200C/440F/Gas 6. Preheat the oven to 200C/440F/Gas 6. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Cut the aubergines in half, leaving the tops on and score the surface of the flesh with a knife. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made. Serve the hot aubergines with the hot tomato sauce on the side. Serve the hot aubergines with the hot tomato sauce on the side. Recipe tips The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish.