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Recipe Detail Page
Roasted Eggplant with Figs, Walnuts, Stilton & Port
Holiday 2014
Baking an eggplant whole and then splitting it open and stuffing it with seasonal goodies, releases a torrent of flavour and textures. Guests can simply slice off warm pieces and enjoy, though it also serves as a hearty shared vegetarian main.
Serves 4 to 6
1 large eggplant, about 1 lb (500 g)
1 cup (250 mL) port
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
4 oz (125 g) Stilton cheese, broken into chunks
½ cup (125 mL) walnut halves, toasted
4 fresh figs, quartered
1 Preheat the oven to 350°F (180°C).
2 Wipe eggplant clean and place whole (don’t cut it or poke it) on a baking sheet in the middle of the oven for 45 minutes to an hour, until it’s soft to the touch. Remove from oven.
3 In a medium saucepan, heat port over medium heat (be careful and stand back—as it comes to a boil it may flame, but the flame will die within a minute or 2 once the alcohol cooks off). Continue cooking for 10 to 13 minutes or until port is reduced to a syrupy consistency. Pour from pot into a ramekin and set aside.
4 Slice eggplant open, lengthwise, without going all the way to either end, so it holds its shape. Roughly chop interior, drizzle with olive oil and season with salt and pepper. Tuck in and pile up pieces of Stilton, walnuts and figs. Drizzle with port reduction and serve immediately.
Serves 4 to 6
