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Baked stuffed aubergine with walnut and Roquefort

r_ef4ce312-0950-4422-a3fd-81a449e0c611

Source: James Martin/BBC Food

Baked stuffed aubergine with walnut and Roquefort

r_ef4ce312-0950-4422-a3fd-81a449e0c611

Source: James Martin/BBC Food

Ingredients

Yields: 8 (8 Servings)

4 large Aubergines
2 cloves Garlic , Chopped 6g
1 small White Onion, Diced 70g
6 Tomatoes Diced 738g
1 small Sprig Of Fresh Rosemary
1 small Sprig Of Fresh Thyme
Virgin Olive Oil
Salt And Freshly Ground Black Pepper
60 g /2½oz Walnuts 60g
50 g /2oz Toasted Fresh Breadcrumbs 50g
200 g /8oz Roquefort (or Similar Blue Raw Milk Sheeps Cheese) 200g
4 tbsp Olive Oil 54g
1 medium Onion, Very Finely Sliced 110g
1 clove Garlic , Coarsely Chopped 3g
1 X 400g Tin Good-quality Tomatoes 30.4g
10 small Fresh Basil Leaves, Shredded
Fresh Chopped Oregano

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Meal/Course: Entree/Main Dish, Dinner, Meal
Occasion: Winter, Season, Summer, Christmas, Holiday/Special Day, Boxing Day, Fall