Stuffed aubergines with Stilton
- 2 large aubergines
- 2 tbsp oil
- 1 large tomato
- 1 red onion, chopped
- 1 stick celery, chopped
- 1 small red pepper, de-seeded and chopped
- Pinch of cayenne (optional)
- 50g gluten-free bread, made into crumbs
- 50g walnuts, chopped
- 125g Stilton, crumbled
- Parsley leaves, to garnish
Pre-heat the oven to 190C/170C Fan/Gas 5. Slice the aubergines in half. Make cuts in the flesh, taking care not to cut the skin. Put on a baking tray, cut-side up, and brush with half the oil. Bake for 15 minutes. Scoop out the flesh and roughly chop. Put on a plate lined with kitchen paper to soak up moisture.
Quarter the tomato. De-seed and chop the flesh.
Fry the onion and celery in the remaining oil until soft. Add the pepper and tomato and cook for another 3-4 minutes. Add the cayenne.
Tip into a bowl and add the chopped aubergine, breadcrumbs, walnuts and Stilton. Pile into the aubergine cases, pushing down gently. Bake for 30 minutes. Garnish with parsley to serve.