Stuffed aubergines with Stilton

Stuffed aubergines with Stilton

These can be made with normal white bread, if preferred.

By , 21 September 2015
Stuffed aubergines with Stilton
  • Ready in: 80 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 283g serving contains
  • Energy 1557KJ 372KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 550kJ/131kcal.
  • 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.