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Baked stuffed aubergine with walnut and Roquefort Recipe

Ingredients

How to make it

  • Preheat the oven to 200C/440F/Gas 6.
  • plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and coarsely chop.
  • Heat the oil in a pan and fry the onion for five minutes.
  • Add the garlic and fry for a further minute.
  • Add the tomato 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 some salt to taste, and liquidize.
  • The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
  • meanwhile
  • Cut the aubergine in half, leaving the tops on and score the surface with a knife.
  • Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
  • While cooking,
  • Remove the flesh from the aubergines, keeping four of the skins to be stuffed
  • place back in the oven to warm.
  • Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season well.
  • Place back into the shells, top with the cheese and breadcrumbs
  • Brown under a hot grill.
  • Serve the hot aubergines in warm bowls.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Sounds fantastic! Love everything about this recipe! An easy 5 from me!
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    " It was excellent "
    lunasea ate it and said...
    Oh yeah...I think this sounds great! Thanks so much and high 5 - I love the flavor players here. :) Vickie
    Was this review helpful? Yes Flag

The Cook

capedread Peterborough. Cambridgeshire, GB

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