Baked Stuffed Aubergine with Walnut and Roquefort
Roasted aubergines stuffed with a walnut and tomato mixture, topped with Roquefort and breadcrumbs, served with a smooth tomato sauce.
Estimated Nutrition
Calories
318.6
kcal / serving
2548.8 kcal total
Carbs
13.2g
per serving
105.8 g total
Fat
25.5g
per serving
204 g total
Protein
9.1g
per serving
72.8 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
200
g
Roquefort Cheese
vegetarian
GrainsCereals
50
g
Breadcrumb
fresh, toasted
NutsSeeds
OilsFats
1
tbsp
Virgin Olive Oil
for drizzling and frying
60
ml
Olive Oil
for sauce
Vegetables
4
piece
Aubergine
large
1
piece
White Onion
small, diced
6
piece
Tomato
diced
1
piece
Onion
medium, very finely sliced
Method
1
2
3
4
5
6
7
8
9
10