Baked Stuffed Aubergine With Walnut and Roquefort - With Wine Match

With a lot of strong, rich flavours in this baked dish, you need to match the salty cheese with acidic tomato, savoury aubergine and nuts. Try a medium to full-bodied red with enough fruit flavour to contrast with the saltiness in the cheese.
Ingredients
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 WALNUTS

50G TOASTED FRESH BREADCRUMBS

200G ROQUEFORT CHEESE

Recipe Method

1. Preheat the oven to 200°C/440°F/gas mark 6.


2. Cut the aubergines in half, score the surface of the flesh with a knife and place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake until soft, about 30 mins.


3. Meanwhile, gently fry the onions and garlic. Add the tomatoes and herbs and soften.


4. Remove the flesh from the aubergines, reserve the skins to be stuffed later. Chop the aubergine flesh into small cubes.


5. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season. Place the mixture in the aubergine skins.


6. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill to melt the cheese and crisp the breadcrumbs.


7. Serve with a green salad.



Wine Match

A medium to full bodied red should pair well with our baked stuffed aubergine with walnut and roquefort recipe.


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