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Baked Stuffed Aubergine with Walnut and Smooth Blue

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About this recipe

A vegetarian dish that’s very simple but incredibly tasty and can be made in advance. You can replace Smooth Blue with Blue Stilton or Blue Shropshire depending on your preference.


  • 4 large Aubergine cut in half
  • 6¬†Tomatoes
  • 1 Onion, chopped
  • 200g Smooth Blue
  • 60g Walnuts, chopped
  • 50g Breadcrumbs, toasted
  • 2 Garlic Cloves, chopped
  • Drizzle of Olive Oil
  • Rosemary & Thyme sprigs
  • Salt & Pepper


  1. Preheat the oven to 200C/Gas Mark 6
  2. Cut the 4 large aubergine in half, leaving the tops on and score the surface of the flesh with a knife. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.
  3. While the aubergines are cooking, gently fry the small white onion and 2 chopped garlic cloves in olive oil for a few minutes.
  4. Add the 6 diced tomatoes, sprigs of Rosemary and Thyme and cook to soften.
  5. Remove 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 60g lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins.
  7. Crumble over 200g Smooth Blue and top with 50g of freshly toasted breadcrumbs. Return to the oven or place under a hot grill until the cheese has melted, the breadcrumbs crisp and the flesh warmed through.