Baked Stuffed Aubergine With Walnut And Roquefort
This recipe creates a delightful dish that combines the smoky flavor of roasted aubergines with a flavorful stuffing of tomatoes, walnuts, and vegetarian Roquefort cheese. Topped with crispy breadcrumbs and served alongside a rich homemade tomato sauce, this dish is a delicious and satisfying addition to any meal.
— Constant Cookbook
Ingredients
- 4 large aubergines
- 2 garlic
- 1 small white onion
- 6 tomatoes
- 1 small sprig of fresh rosemary
- 1 small sprig of fresh thyme
- virgin olive oil
- and freshly ground saltblack pepper
- 60g/2½oz walnuts
- 50g/2oz toasted fresh breadcrumbs
- 200g/8oz vegetarian Roquefort
- 4 tbsp olive oil
- 1 medium onion
- 1 garlic
- 1 x 400g tin good-quality tomatoes
- 10 small fresh basil
- fresh chopped oregano
Instructions
- 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 soften
- 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).
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
Comments
No comments found.