Baked Stuffed Eggplant with Walnut and Roquefort
Preheat the oven to 450.
3 cloves of garlic, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
freshly ground black pepper
2 1/2 ounces walnuts
2 ounces toasted fresh breadcrumbs
8 ounces Roquefort cheese
For the tomato sauce
3 1/2 pounds ripe and meaty tomatoes (use large tomatoes or San Marzano) or 1 can of tomatoes
4 tablespoons olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
10 small fresh basil leaves, shredded
fresh chopped oregano
Cut the eggplant in half, leaving the tops on and score the surface with a knife.
Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
While cooking, saute the onions and garlic in oil and add the tomatoes and herbs and cook to soften
Remove the flesh from the eggplants, keeping four of the skins to be stuffed
Add the eggplant flesh and the lightly chopped walnuts to the tomato mixture and season well.
Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.
Brown the tops under a hot grill.
To make the tomato sauce, plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.
Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato 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.
When it has finished cooking, add some salt to taste, and liquidise. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
Serve the hot eggplants with the hot tomato sauce in warm bowls.
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