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Baked Stuffed Aubergine with Walnut and Roquefort

Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.

VegetarianDinnerMain CourseCheeseAubergineWalnuts
Estimated Nutrition
Calories
318.6
kcal / serving
2548.8 kcal total
Carbs
13.2g
per serving
105.8 g total
Fat
25.5g
per serving
204 g total
Protein
9.1g
per serving
72.8 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
200
g
Roquefort Cheese
vegetarian
GrainsCereals
50
g
Breadcrumbs
fresh, toasted
NutsSeeds
2
clove
Garlic
chopped
1
sprig
Rosemary
small sprig, fresh
1
sprig
Thyme
small sprig, fresh
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
60
g
Walnuts
lightly chopped
1
clove
Garlic
coarsely chopped
10
piece
Basil
small fresh leaves, shredded
1
unit
Oregano
fresh, chopped
OilsFats
1
tbsp
Virgin Olive Oil
for drizzling and frying
60
ml
Olive Oil
for sauce
Vegetables
4
piece
Aubergines
large
1
piece
White Onion
small, diced
6
piece
Tomatoes
diced
1
piece
Onion
medium, very finely sliced
400
g
Tomatoes
tinned, good-quality

Method

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