Roquefort Stuffed Eggplant
Roquefort Stuffed Eggplant



  • 4 eggplants
  • 2 chopped garlic cloves
  • 1 diced white onion
  • 6 diced tomatoes
  • 1 sprig each of thyme and rosemary
  • A glug of olive oil
  • Salt and pepper
  • 60g walnuts
  • 50g toasted breadcrumbs
  • 200g blue cheese
  • Preheat the oven to 200C. Cut the eggplants in half leaving the tops on, and score the flesh with a knife. Drizzle with olive oil and seasoning, and bake for 30 minutes (cut side up).
  • While the eggplants are cooking, gently fry the garlic and onions in a little oil for a few minutes, then add the herbs and tomatoes for a few minutes more. Remove the eggplants from the oven and scoop out the cooked flesh, reserving the skins for stuffing later. Chop the flesh into small cubes, and chuck this into the pan with the tomatoes and onions, along with the chopped walnuts.
  • Season, mix, and stuff the mixture into the eggplant skins. Crumble over the cheese, top with the breadcrumbs, and bake in the oven for 10 minutes, then serve.
1 hour
8 serving

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