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Baked stuffed aubergine with walnut and Roquefort
Fruit and vegetables
4 large
aubergines
2
garlic
cloves, chopped
1 small white
onion
, diced
6
tomatoes
, diced
1 small sprig of fresh
rosemary
1 small sprig of fresh
thyme
1 medium
onion
, very finely sliced
1
garlic
clove, coarsely chopped
10 small fresh
basil
leaves, shredded
Tins, packets and jars
1 x 400g tin good-quality tomatoes
Cooking ingredients
virgin
olive oil
salt and freshly ground
black pepper
60g/2½oz
walnuts
50g/2oz toasted fresh
breadcrumbs
4 tbsp
olive oil
fresh chopped
oregano
Dairy, eggs and chilled
200g/8oz
Roquefort
(or similar blue raw milk sheep’s cheese)
Back to recipe
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