Baked stuffed aubergine with walnut and Roquefort
- ⏱ 1 hour 20 minutes
- Medium
- Serves 8
- 👥 2-cook recipe
Aubergine halves are filled with a tomato, walnut and herb mixture, topped with Roquefort and breadcrumbs, and served with tomato sauce.
Adapted from BBC Food.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Baked stuffed auber...
0/0
COOK 1COOK 2
1Preheat the oven
2Mise en place
Prep 6 tomatoes: dice
3Plate and serve
+ 20 more steps in the app
Baked stuffed auber...
0/0
COOK 2COOK 1
1Preheat the oven
Preheat the oven to 200°C/440°F/Gas 6
2Mise en place
Prep 50 g breadcrumbs: toast
3Plate and serve
+ 20 more steps in the app
Ingredients
- 4 aubergines
- 2 garlic cloves for the filling (chopped)
- 1 white onion (diced)
- 6 tomatoes (diced)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- virgin olive oil, to taste
- salt, to taste
- freshly ground black pepper, to taste
- 60 g walnuts
- 50 g fresh breadcrumbs (toasted)
- 200 g Roquefort
- 4 tbsp olive oil
- 1 onion for the tomato sauce (very finely sliced)
- 1 garlic clove for the tomato sauce (coarsely chopped)
- 1 tin good-quality tomatoes
- 10 fresh basil leaves (shredded)
- fresh oregano, to taste (chopped)
What you'll need
You'll share: Oven, Pan, and Hand-held blender or food processor.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Preheat the oven COOK 1
- Preheat the oven to 200°C/440°F/Gas 6
2. Prepare the aubergines COOK 2
- Cut the aubergines in half, leaving the tops on, and score the surface of the flesh with a knife
3. Mise en place COOK 1
- Prep 1 onion for the tomato sauce: very finely sliced
4. Fry the sauce onion COOK 1
- In a pan, heat the olive oil and fry the onion for five minutes
5. Mise en place COOK 2
- Prep 1 garlic clove for the tomato sauce: coarsely chop
- Prep 10 basil leaves: shred
- Prep 2 garlic cloves for the filling: chop
- Prep 1 white onion: dice
6. Bake the aubergines COOK 1
- On a baking tray, place the aubergines cut-side up, drizzle with virgin olive oil and season with salt and freshly ground black pepper
- Bake for about 30 minutes or until soft
7. Mise en place COOK 1
- Prep oregano: chop
8. Fry the filling aromatics COOK 2
- In a pan, gently fry the white onion and garlic cloves for a few minutes in virgin olive oil
9. Fry the sauce garlic COOK 1
- Add the garlic clove to the pan and fry for a further minute
🤝 Cook 2 hands the pan to Cook 1.
10. Simmer the tomato sauce COOK 1
- Add the tomatoes to the pan 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
11. Mise en place BOTH
- Prep 6 tomatoes: dice
- Prep 50 g breadcrumbs: toast
12. Soften the tomatoes COOK 2
- Add the tomatoes, rosemary and thyme to the pan and cook to soften
🤝 Cook 1 hands the pan to Cook 2.
13. Chop the aubergine flesh COOK 1
- 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 freshly ground black pepper
- Place the mixture in the aubergine skins
🤝 Cook 2 hands over the tomato mixture.
14. Top with cheese and crumbs COOK 2
- Crumble the Roquefort over the filled aubergines and top with breadcrumbs
- Return to the oven until the cheese is melted, the breadcrumbs crisp and the flesh warmed through
15. Blend the tomato sauce COOK 2
- When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor
🤝 Cook 1 hands over the tomato sauce.
16. Plate and serve BOTH
- Serve the hot aubergines with the hot tomato sauce on the side
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