1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
1 x 400g tin good-quality tomatoes
10 small recent basil leaves, shredded
recent chopped oregano
Technique
1. Preheat the oven to 200C/440F/Fuel 6.
2. Reduce the aubergines/eggplants in half, leaving the tops on and rating the floor of the flesh with a knife.
3. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about half-hour or till tender.
4. Whereas the aubergines are cooking, gently fry the onions and garlic in oil for a couple of minutes. Add the tomatoes and herbs and cook dinner to melt.
5. Take away the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.
6. Add the aubergine flesh and the flippantly chopped walnuts to the tomato combination and season generously with salt and pepper. Place the combination within the aubergine skins (if making prematurely, you may refrigerate the aubergines at this stage).
7. Crumble over the cheese and high with breadcrumbs. Return to the oven or place beneath a sizzling grill till the cheese is melted, the breadcrumbs crisp and the flesh warmed by way of.
8. For the tomato sauce, warmth the oil in a pan and fry the onion for 5 minutes. Add the garlic and fry for an additional minute. Add the tomatoes and produce to the boil, add the chopped oregano cut back the warmth and simmer for 30-40 minutes. Midway by way of, add the shredded basil leaves.
9. When it has completed cooking, add salt to style, and mix to a easy purée utilizing a hand-held blender or meals processor. The sauce retains for a couple of days within the fridge, however is finest if eaten when freshly made.
10. Serve the new aubergines with the new tomato sauce on the aspect.
Tip
The blue cheese is not overpowering, so people who find themselves much less eager on robust cheeses will nonetheless take pleasure in this dish.
