Stuffed Aubergine Recipe

Another easy vegetarian dish from the Underground Cookery School.

Stuffed Aubergenes with Peppers, Goats Cheese and Tomato confit

Serves 2

1 large Aubergene cut lengthways six times

80g Goats Cheese broken into little pieces

2 Red Peppers

400g Tin Organic Chapped Tomatoes

1 White Onion diced

2 cloves garlic diced

1 tablespoon of sugar

2 Bunches Roquette


6 toothpicks marinated in water

Rub the peppers with a little olive oil and place in an oven at 180oC/Gas mark 6. After 30 minutes take out of oven and place in bowl, cover with cling-film. After 5 minutes take out of bowl, half, and pinch off the skin. Cut into strips and set aside.

Fry off the Onion and then garlic. Blitz the tomatoes and add to the onions/garlic. Cook over a low heat until thickened. Add a table-spoon of sugar abd a little salt and pepper .

Heat a griddle pan for 5 minutes and place the aubergene slices on top. After 1 minute turn by 90o. After another minute turn over and cook for another minute. Once again turn by 90o after a minute, and then lay on a bakery grill to cool.

Place a little Goats Cheese, pepper and roquette  on top of the aubergene and roll up; run the toothpick through and bake in the oven at 180oC for 7 minutes. Serve with the tomato sauce and roast potatoes.

Posted by The London Underground Cookery School