Pecorino and Taleggio Cheese Stuffed Aubergines

14 February 2018 — Dinner, Lunch, Starter

Pecorino Stuffed Aubergines


Serves 4

2x 200g Aubergines

Olive Oil


Flat-leafed parsley

80g Pecorino Toscano DOP

60g Pine Nuts

400g tin of Chopped Tomatoes

80g Taleggio DOP

Salt and Pepper

How to make it

These Pecorino Toscano DOP and Taleggio DOP Cheese Stuffed Aubergines are a great meat-free dinner option because they’re absolutely packed with flavour.  They look really elegant too with their wonderful purple skins. Make sure you choose big fat aubergines to get as much mixture in as possible!

  • Preheat the oven to 180°C / 160°C Fan / Gas mark 4
  • Prepare a greased baking tray
  • Cut the aubergines length ways and score their skin.
  • Place on the baking tray skin side down
  • Bake for approx 25 mins
  • Once cooled, spoon out their flesh being careful to keep the skin intact
  • Keep all the flesh, then chop up, and add to a large bowl with chopped spinach, parsley, Pecorino, pine nuts and chopped tomatoes, salt, pepper and a drizzle of olive oil. Then mix.
  • Using the mixture, fill the aubergine skins, then return to the baking tray
  • Lay slices of Taleggio on the top, then return to the oven
  • Bake for approx 15 minutes, until they’re golden
  • Serve the cheese stuffed aubergines with a sprinkling of chopped parsley

Other recipes:

A retro classic with it’s party hat on, these mini Cordon Bleus with Taleggio are a showstopper. Ensure you make enough because they will be the first party canapé to go!

This gorgeously gooey Taleggio and Grape Focaccia makes a great accompaniment for a selection of antipasti.

1 thought on “Pecorino and Taleggio Cheese Stuffed Aubergines

  1. Do you mean “score the skin” when in the next line it says leave the skin intact? Scoring the flesh makes more sense?!

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