Roquefort Stuffed Eggplant/Aubergine

Preheat the oven to 200C and cut the eggplants/aubergines in half, leaving the tops on and scoring the flesh with a knife. Drizzle with olive oil, season liberally, and bake - flesh-side up - for 30 minutes.
While the eggplants/aubergines are cooking, gently fry the onion and garlic in a splash of olive oil, before adding the tomatoes and the herbs. Take the eggplants/aubergines from the oven, scoop out of the flesh (reserving the skins to be stuffed later), dice, and add to the pan with the chopped walnuts.
Cook for a few minutes to combine, then stuff into the skins, and crumble over the cheese and breadcrumbs. Stick under the grill for a few minutes until the cheese is bubbling, and serve hot.

1 hour

8 serving

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