How To Make Stuffed Aubergine
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How To Make Stuffed Aubergine
In this tutorial Matt from the Underground Cookery School shows you how to make aubergines stuffed with red pepper, rocket and goats cheese. This dish is great as a vegetarian main meal, or as a side dish with some grilled meat or fish.
- Prep:
- 10m
- Cook:
- 25m
- Total:
- 35m
- Serves:
- 1
- Temp:
- 180° c - 360° f
Ingredients
- 1 aubergine
- 1 red pepper
- 1/2 cups (120ml) cup of goats cheese
- rocket
- pepper
- olive oil
- balsamic glaze
Method
Start by baking your red pepper, rubbed in a little olive oil, for 25 minutes. When it has finished cooking, place the red pepper in a bowl covered in cling film for a few minutes; this will sweat the skin off so it can be peeled more easily.
Slice some aubergine lengthways and cook on a very hot griddle, rotating them to give them nice griddle marks. Cool the aubergine on a rack.
Remove the red pepper from the bowl, peel off the outer skin and remove the seeds.
Place the red pepper pieces on the grilled aubergine slices, follower by some goats cheese pieces and some rocket. Roll them up and secure with toothpicks.
Bake with a little olive oil for about a minute to melt the cheese, then serve with balsamic glaze and pepper.