Baked Stuffed Aubergine With Walnut And Roquefort |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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a lovely way to cook eggplant, I alway get compliments on this one Ingredients:
6 aubergines |
3 cloves of garlic, 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 |
freshly ground black pepper |
60g/21/2oz walnuts |
50g/2oz toasted fresh breadcrumbs |
200g/8oz roquefort cheese |
for the tomato sauce |
1.5kg/3 lb 5oz ripe and meaty tomatoes or 1 tin of tomatoes |
4 tbsp olive oil |
1 medium onion, very finely sliced |
1 garlic clove, coarsely chopped |
10 small fresh basil leaves, shredded |
fresh chopped oregano |
Directions:
1. Preheat the oven to 200C/440F/Gas 6.
2. plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and coarsely chop.
3. Heat the oil in a pan and fry the onion for five minutes.
4. Add the garlic and fry for a further minute.
5. Add the tomato and bring to the boil,
6. add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
7. When it has finished cooking,
8. add some salt to taste, and liquidize.
9. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
10. meanwhile
11. Cut the aubergine in half, leaving the tops on and score the surface with a knife.
12. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
13. While cooking,
14. Remove the flesh from the aubergines, keeping four of the skins to be stuffed
15. place back in the oven to warm.
16. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season well.
17. Place back into the shells, top with the cheese and breadcrumbs
18. Brown under a hot grill.
19. Serve the hot aubergines in warm bowls.
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